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Before you jump to No Frills Chicken Stock recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Day-To-Day Life.
Healthy eating is today a lot more popular than in the past and rightfully so. The overall economy is impacted by the number of individuals who suffer from diseases such as hypertension, which is directly related to poor eating habits. Everywhere you look, people are encouraging you to live a healthier way of living but on the other hand, you are also being encouraged to rely on convenience foods that can affect your health in a damaging way. It is likely that many people believe it will take so much effort to eat a healthy diet or that they have to make a large scale change to the way they live. In reality, though, merely making a few small changes can positively affect day-to-day eating habits.
One way to deal with this to begin seeing some results is to understand that you do not have to change everything instantly or that you should altogether do away with certain foods from your diet. If you want to commit to a wholesale change, that is fine but the main thing at first is to try to make sure that you are making more healthy eating choices. Soon enough, you will likely find that you will eat more and more healthy food as your taste buds get accustomed to the change. Slowly, your eating habits will change and your new eating habits will completely replace the way you ate in the past.
All in all, it is not difficult to begin to make healthy eating a part of your daily lifestyle.
We hope you got benefit from reading it, now let’s go back to no frills chicken stock recipe. To make no frills chicken stock you only need 4 ingredients and 3 steps. Here is how you achieve that.
The ingredients needed to prepare No Frills Chicken Stock:
- You need 1 chicken carcass
- You need 4-5 black peppercorns
- Use 4-5 rock salt crystals
- Get 1 bay leaf
Steps to make No Frills Chicken Stock:
- Strip all the remaining meat off the carcass, take the meat of the drumsticks and wings too and add all of the bones and skin that are inedible to the stock pot. Use your hands to break the main carcass in half. Doing this helps to release gelatine from inside the bone structure to add more nutritional value to your final stock.
- Cover the carcass in water, probably about a litre of water. Add your salt and pepper and the bay leaf if you have one. Now leave it all to simmer on the hob for 2-4 hours. Don’t let it sit on the boil or you will have a cloudy murky stock.
- Once it is finished, sieve the stock to remove the peppercorns and any small bones. You can store in the fridge for a week or freeze in plastic containers. Use as a base for soup, casseroles or sauces.
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