Simviation Forums

Normally, after cooking a Chicken for dins, on rare occasions (Xmas, etc, rather expensive), I usually bag up the carcass and relegate it to the local Land-fill Site for the worms to devour...

But this time I boiled it all up, together with various vegetables, in a large saucepan, strained it all out, to make a fabulous Chicken Stock, which I have bottled and chilled, to replace the usual solid Stock Cubes from the Supermarket!

My daily Din-dins gravy is even more wonderful now than it was before, (if that was ever possible!).... ...!

http://www.jamieoliver.com/recipes/chic ... ken-stock/

I can live on Gravy alone!... ...!

Another FAB Dins on the go at the moment, together with a glass (or three) of Baileys milky delight!

Paul....in the house of tummy-ticklers!... ...!

Emi tends to do the stocks and sauces in my kitchen now, she's a great sous chef
David just does tasting... Relentlessly

Paul, you also had the makings for some fine Chicken Soup!

Separate the bones and as much fat from the stock as possible, add some more vegetables and simmer for a bit.

Throw in some pre-cooked noodles, season to taste and Bob's your Uncle.

With the Influenza season in full swing, you now have a potent and formidable ally from the sniffles!