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	Podcast:		Recipe for the day
	Episode:		Chicken stock to Chicken Soup
	Category:		Arts
	Duration:
	Publish Date:		2018-02-12 14:07:52
	Description:		Making stock from a carcass issimple. Don't add anything, it is easier and more versatile to simply have the flavour of the chicken and add other flavours later. Break the carcass in half, once you have taken all your meat, and cover with a couple of inches to spare with warm water. Bring to the boil, and then put a lid on it and simmer on a low light for 60 - 90 minutes, checking every now and then. When simmered, let it cool and strain all the bones out. Leave to cool completely and then you can do magic. You can simmer to reduce by 1/3, add vegetables and seasonings of your choice and you have an excellent chicken soup. You can freeze it in suitable containers. You can use it in stock in dishes such as casseroles, and it is excellent in curries.
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