
Light Chicken Stock
There are several options for making a nice stock. But for weekday cooking, the most important thing is that it’s easy. Of course, the stock needs to cook for a while, but there is very little manual work required in this recipe.
The recipe uses a whole chicken for the stock, but you can use the leftover meat for other dishes, to avoid wasting food. Try using the chicken in the filling for a quiche, in fried rice, a pasta salad, in a sandwich or make a chicken salad.
Ingredients
Chicken Stock
2 pcs. Celery
3 pcs. Carrot
1 pcs. Onion
1 pcs. Garlic cloves
1 pcs. Chicken
3 pcs. Bay leaf
Parsley to taste
Thyme to taste
1 l Water