23 February 2009

Today's yummy recipe from Kinder Kitchen - Basic Chicken Stock

Basic chicken stock

3 chicken thighs (with bone, no skin)
2 sticks of celery
2 carrots
1 medium onion
6 peppercorns
2 bay leaves
750ml water

  1. Wash the carrots and celery and chop into pieces
  2. Peel the onion and cut into quarters. Add this and all the other ingredients to a large saucepan and add a 1ltr of water

  1. Cover the saucepan with a lid and simmer gently for up to 2 hours
  2. Once chilled, sieve the liquid into a container and refrigerate once cooled
  3. Freezer any unwanted stock into portions to use at a later date.

Serving suggestions:
Remove the chicken from the bone and slice up into small pieces and serve as a soup (adding pasta or rice to the soup). Add sweet potato and sweet corn to the chicken stock for a deliciously sweet and wholesome soup. You can also add the stock to sauces, to rice and lentil dishes.

For babies from 6 months old, you can just add baby rice for very nutritious meal. Don't however forget to remove the peppercorns before serving!!

Celery gives the stock a wonderful flavour. It is also a fantastic source of vitamins and nutrients - potassium, Vitamin C, fibre, Vitamin A, calcium and protein. What more could you want from a single source?!

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