Healthy Gourmet Burgers
(July-August 2008)
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| 20/6/2003 |
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Chicken Stock for Pan Mein Recipe by Amy Beh
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Ingredients
5 chicken carcasses, cleaned and chopped into large pieces
2½ litres water
1 carrot, cut into chunky pieces
1 stalk spring onion, cut off root part and keep whole
Method
Combine all ingredients in a stockpot. Bring to a simmering boil for 1-2 minutes. Discard all ingredients and strain the stock for use later.
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