Home Made Juicy Chicken Stock

Next time you choose to make a chicken recipe, try the below to create a great stock with your leftover chicken parts.  Stocks are great for soups and sauces.

You can buy chicken stocks pretty much anywere, but you'll find that most products contain a bunch of things that are nowhere to be found in a chicken or in any herbs added! Better make it yourself.



The bones from a large free range chicken with some chunks of meat
500 ml of water
1 medium onion
1 small carrot
1 stalk of cellery
8 coursely ground peppercorns
1/2 of a bay leaf
6 sprigs fresh parsley
3 sprigs fresh thyme


Place the bones in a large pot and pour water into the pot to immmerse
the bones. Heat slowly until just before boiling point. Don't let the stock boil, as this will the fat churn in the pot. Once before boiling point, turn the heat down and leave it to simmer.

In the meantime, peel the oignon and slice it in large chunks. Slicing it up to small will cause a loss of taste.

Peal and slice the carrots, also in chunks of about a cm.

Remove the outer leaves from the celllery bunch and discard them. These are too bitter. Slice the cellery into pieces.

Toss the oignon, carrot and cellery into a bol and add the coarsely ground peppercorn. Add the bayleaf, parsley and thyme and combine.

You'll notice that the stock now has a yellow layer of fat forming on top, if you haven't made it boil. Skim this layer with a ladle and discard it.

Allow the stock to simmer for a good hour, then add the bowl of vegetables. Allow the stock to simmer for under 45 minutes, while skimming off the unwanted fat.

Drain the stock in a fine colander. Allow it to cool down in the refrigerator overnight; the leftover fat will rise to the top so you can skim it off.

What you're left with, is a fine, natural home made stock.

To conserve it in easy portions for your future recipes, pour it in icecube trays for freezing. This way you'll always have handy portions at hand :o)

This stock is a great base for soup. Next week, we'll have a lovely recipe for pumpkin and carrot soup, using this stock.

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What is the Paleo Diet?

The Paleo diet (abbreviation for Paleolithic diet) is a diet which is inspired by the manner in which our ancestors ate. More specifically, it is inspired by our ancestors from the Paleolithic age (approximately 2,600,000 to 10,000 years ago).

Scientific research shows that the human genome has only evolved 0.01% in the most recent 10,000 years.


Our eating habits have however changed multiple times, now including many products that our 99.99% still Paleolithic genetic build-up was never supposed to eat! The basic assumption of the Paleo diet is that the by eating the foods that our body is supposed to eat, healthyness and quality of life increases.