Grandma's chicken soup and stock
Ingredient:
1 large chicken with giblets, cut into 8 pieces and trimmed off excess fat
3 litres of water
2 large onions, peeled and roughly chopped
3 large carrots, peeled and roughly sliced
2 parsnips, peeled and roughly chopped
2 leeks, washed and sliced
1 celery stalk
2 sprigs of parsley
1 sprig thyme (optional)
Put the raw or cooked chicken pieces into a very large pan and cover with the water. Slowly bring to the boil and skim off any scum that comes to the surface.
Add all the remaining ingredients. Cover and simmer for about 3 hours, checking it occasionally and adding more water as necessary.
Remove the pan from the heat and allow to cool. Chill for at least 4 hours or overnight in the fridge, and skim off the layer of fat from the surface.
Strain the stock through a sieve into a clean bowl and use to make baby purees.
Ingredient:
1 large chicken with giblets, cut into 8 pieces and trimmed off excess fat
3 litres of water
2 large onions, peeled and roughly chopped
3 large carrots, peeled and roughly sliced
2 parsnips, peeled and roughly chopped
2 leeks, washed and sliced
1 celery stalk
2 sprigs of parsley
1 sprig thyme (optional)
Put the raw or cooked chicken pieces into a very large pan and cover with the water. Slowly bring to the boil and skim off any scum that comes to the surface.
Add all the remaining ingredients. Cover and simmer for about 3 hours, checking it occasionally and adding more water as necessary.
Remove the pan from the heat and allow to cool. Chill for at least 4 hours or overnight in the fridge, and skim off the layer of fat from the surface.
Strain the stock through a sieve into a clean bowl and use to make baby purees.