STOCK
Keep your Chicken Carcass, Lamb or Beef Bones to make a stock which may be used as the basis
of a delicious soup.
Making Stock
· Put the carcass into a large pot and cover with water.
· Add chopped onion, carrot, celery.
· Season with salt and pepper.
· Bring to the boil then reduce heat and simmer until reduced.
· Pour through a sieve into a jug keeping only the juices and getting rid of all else.
· Allow to settle and cool.
· Cover and refrigerate.
· When using remove top layer of fat first then add as a stock to meals or use to make soup.
Check out www.cullensbutchers.com for more great tips
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