Recipe

The Pill’s “Never Get Ill” Standby Chicken Stock

Chicken stock can be used as a base for a range of soups and sauces. and a stock
of home-made stock should be patr of your winter hibernation. Stock can be frozen
in plastic containers or freezer bags and will last about three weeks until it
begins to lose its flavor and magical properties. This recipe makes about 2 1/2
liters.



Ingredients:

6 -pounds of chicken (ask your local butcher for kuřeci skelet)

2 chopped carrots

2 white onions

2 chopped Spring onions

3 celery stalks

6 whole cloves

12 cloves halved garlic

1 -tablespoon whole black peppercorns

1/2 tablespoon salt



Spike the onions with cloves and quarter them. In a large pot, combine all the
ingredients and add enough water to cover them. Bring to a boil and skim off any
foam that forms on the surface. Reduce the heat to low and simmer, uncovered,
for 1-1 1/2 hours. Skim off any additional foam that floats to the top and make
sure the heat doesn't burn off too much of the liquid. Let the stock cool for
1/2 hour. Strain the stock into a clean plastic container and throw away the leftovers.
Use immediately, or let it cool to room temperature, and freeze for up to 1 month.
Spoon off the white layer of fat that will form on the frozen stock before you
use it. n

Related articles

Facebook comments

Sushiqueen

Sushi for You newsletter - Sign up Now! Always something...

Auto Pruhonice - Authorized...

Special EXPAT program - Volvo EXPAT Sales!

Prague Daily Monitor

Prague’s # 1 source for Czech news in English - Sign up for...

Mexicali Mercado (Shop)

Offering the largest selection of Mexican goods!

Amunì Praha

Slow Food Pizza

Expats BBQ Bar

25+ screens, 6 beers on tap and serving slow smoked...

Wings Point

Lovely chicken wings, tasty sauces and fresh drinks!

California Republic Bar

Little California in the center of Prague


PragueMonitor.com

Prague’s # 1 source for Czech news in English…


PragueConnect.cz

Expat and Czech Business Professional Network


Tschech.News

German Language Info Service