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Chicken or veal stock
| Ingredients |
500grams chicken or veal bones
6 cups approximately of water, or enough to cover bones
4 parsley stalks - do not use foliage which makes stock green
salt |
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| Method |
· Place bones in large heavy based saucepan. Add parsley, cover with water and bring to the boil, skimming the surface.
· Reduce to a low heat. Allow stock to simmer 3 - 4 hours uncovered.
· Strain stock, add salt and refrigerate until required. Remove any fat that may form on top. Underneath should be a flavoured jelly.
· Use stock within 3 - 4 days or freeze for 4 - 6 months. |
| Serves : 1
Quantity per Serve : 2 - 2½ cups |
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| Nutrients per Serve : KJ 280, Calories 70
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Note
Source: Recipe which is also low in food chemicals from The Friendly Cookbook by Dr Ann Swain and Royal Prince Alfred Hospital |
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