At the start of this week, the weather definitely got into winter mode here in New Zealand. We have had lots of rain and wind and we have begun to layer up and bundle up getting ready for our winter season. Of course this week my daughter had to catch a cough and her nose was running like the nile river. So this recipe isn’t an inspiration out of taste buds but because of my daughters nose!
I decided to make some home made stock and keep it ready to go in the freezer. There is nothing like home made stock. You know what is going in it and its so much healthier and yummier than a store bought stock. And believe it or not its not that hard to make either!
Stock adds a lot of flavor in soups, stews, pasta dishes and risottos. It’s also great to add to cook rice, quinoa or couscous … I used a pressure cooker to make this stock. It took me about an hour. I did not have a whole lot of time, so I went with the easy route. If you prefer the slow cooker, use the same ingredients and let it go for 2 hours.
- Since I am making this the pressure cooker way, from start to finish, it will be an hour, if you are making this in a slow cooker, let it cook away for about 2 hours.
- Let’s talk chicken! These days you can purchase chicken carcass in most supermarkets. If you can’t find any a tray of chicken wings should do.
- Wash all your veggies and then dice them up.
- In a pressure cooker / slow cooker, add all the ingredients, starting from the chicken and then veggies, topping it off with the bay leaves, salt, pepper and the olive oil.
- Pour 20 cups of water and cook away.
- Once done, Remove the chicken meat and set aside. If you are using chicken wings, a quick fry up to crisp the outside and then pass it on to your kid to munch on (if you have a kid ie haha) and go on to the next step.
- Strain your stock with a fine mesh strainer to remove all the debris.
- Store in air tight containers and freeze or if you are putting it in the fridge, use within 5 days.