Monday, March 2, 2009

Chicken Pie and home made chicken stock - using up leftovers

The cook on This Morning has just been making a chicken pie using chicken stock made from the carcass, so it prompted me to do a post about it, as that is exactly what we are having today! I just make my pie with any leftover chicken from the roast we had yesterday, and some softened leeks which i do in butter, a couple of slices of ham or some cooked streaky bacon if you have a couple of rashers left in the fridge etc, in fact anything you want to throw in! I thicken my chicken stock with cornflour and pour over the ingredients and top off with a pack of puff pastry (taken out of the pack and rolled, obviously). Real Comfort Food and a nice cheap dinner.

easy chicken stock

Using a large saucepan, I fill it with water, the carcass, an onion, some black peppercorns, you can add garlic if you like. Bring to the boil, skim, then turn the heat down to a simmer. Continue to simmer gently for 3-4 hours, skimming as necessary, then pass the stock through a fine sieve. Allow to cool for about half an hour, then refrigerate. Once the stock is cold it should look clear. If not using it the next day to make a pie you can divide it into small plastic containers or into an ice cube try and freeze it. It will keep in the fridge for about 4 days and in the freezer for 2-3 months.

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