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Chicken Stock

The easiest way to make chicken stock is with the carcass of a roasted organic chicken. Strip off any unused meat from the carcass and refrigerate for later use. Put the carcass, along with skin, cartilage and any of the juices from the roasting of the chicken, into a large saucepan or stockpot. Cover with plenty of water and bring to the boil. Turn to a low heat and allow to simmer very gently for 12 hours. (This does not need to be an uninterrupted 12 hours. You can switch off the heat and resume the simmering the following day if necessary). Check the stock intermittently to see whether more water needs to be added. Towards the end of cooking time you may choose to allow the fluid to boil low, so that the resultant stock is concentrated.

When the stock is ready, many of the small bones will have become so soft that they break apart easily when pressure is applied. The minerals from these add great nourishing value to the stock, so try to squash them against the sides of the pan to break them apart. Strain the liquid through a metal sieve, again pressing the bones firmly with the back of a spoon to break them down.

The bones at this stage can be put back onto the heat, with more water added to extract more of the minerals into a second batch of stock. Alternatively, if you have a furry friend that would enjoy a nourishing dinner, the bones should be soft enough for cats and dogs to enjoy. (Break the bones apart between your fingers ensuring that they disintegrate to the touch, are soft and digestible with no large pieces).

The stock can be used in a nourishing chicken soup or added to other dishes to increase their nutrients and add flavour. A concentrated stock can be frozen in ice cube trays for convenience.

A pressure cooker can also be used for making stock, which can cut down the cooking time significantly.



The Herbal Clinic in Swansea provides natural healthcare with the use of organic herbs, acupuncture and iridology.


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