Chook Stock
Chicken “Maryland” thighs 8
Onion 1, diced
Carrot 2 diced
Bay Leaf 3
Pepper Corns 25, count them!
Vegetable scraps assorted
In our kitchen, limp carrots, limp celery and woody broccoli stems are chopped and frozen to await their destiny as flavourings in stock.

Skin and remove the drum stick end of the chicken “Maryland”, store them for future use, for example - Mexican Chook? Remove and discard as much fat as is easily possible from the left-over thigh ends.
You know what “easily possible” means!

Pour 1½ litres water into a pressure cooker, add the chicken pieces, chopped vegetables, bay and pepper. NO SALT.

Cook under pressure for 20-25 minutes. Take it off the heat and let the pressure reduce to normal.

With a pair of tongs, carefully lift out the cooked chicken into a colander sitting over a bowl, to catch the run-off.

Discard the veg, the bay and the 25 pepper corns - count them again.

Remove the meat from the bones, putting the bones and cartilage back into the pressure cooker. The meat can be frozen for future use.

Add 500ml of water and one tablespoon of vinegar to the contents of the pressure cooker. Cook these scraps under pressure for another 15 minutes. Some calcium will dissolve in the acid solution. Include this liquid with the rest of the stock.

Refrigerate or freeze the fresh stock, the fat will congeal or solidify, making it easier to remove. Distribute the gelid stock between which ever size containers are convenient for your style of cooking. We use 250 and 500ml containers available from the Asian markets. Freeze and enjoy.

The meat can be used in Kumara soup or even in chicken and tomato sandwiches!

Control of the salt level in dishes you cook is easier if you don’t have to worry about what‘s in the stock.

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Last updated by: Webmaster , 06-Jan-2005 10:11 AM

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