Put the carcass and remains of the chicken in to a large pan – I use my Prestige Pressure cooker.
Add a couple of pints of water. Put on the hob – Pressure cooker middle weight and stream for 20 mins once pressure reached – only sufficient heat to cause a gentle steam. (in a pan – simmer for 40 mins.
Sieve the contents to separate the stock from the solids – if the chicken pieces are wnted – sift through the solids.
2 thoughts on “Chicken stock”
Can’t beat a good stock 🙂
I totally agree…transforms a soup.😀