Recipes>Chicken Recipes
Quick Chicken Stock
by Nell Benton from Ramen Noodle Cookbook
Easy
1.7l (3 pints)
A reliable chicken stock recipe is always useful for your cooking repertoire. This quick version is a great base for soups, stews and ramen bowls.
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From the book
Ramen Noodle Cookbook
Nell Benton
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Introduction
If you’re in a hurry and don’t have the time to make chicken stock from scratch, cheat with this recipe.
Tags
Ingredients
| 4 | medium chicken breasts |
|---|---|
| 1 | large carrot, roughly chopped (no need to peel) |
| 3 | cloves garlic, crushed |
| 1/2 | onion, roughly chopped |
| 5cm | knob ginger, skin on |
| 3 | spring onions, finely chopped |
| 1.7l | water |
Method
Add the chicken breasts, carrot, garlic, onion, ginger, spring onions, and water to a medium-large pot.
Bring to the boil over a high heat. Turn down the heat to medium-low, and simmer for 1.5 hours.
Strain the stock through a colander, discarding any solids and saving the chicken for another use.
Storage: The quick chicken stock can be stored in the same way as the regular chicken stock. For easy portions, divide the stock among the compartments in an ice-cube tray, or into 240ml (8fl oz) serving sizes, before freezing.
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Ingredients
Method
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