I always have chicken stock in my freezer. It has the ability to turn that otherwise dreary, vegetarian sauce or soup into something spectacular. Who wouldn’t want genuine chicken flavour but without the cost of a chicken (not to mention the inconvenience of cooking one)? As a bonus, you also get precooked, shredded chicken to use in wraps, fried rice, pasta dishes, pizza, stir fries, sandwiches . . . and so on.
Once frozen, the chicken stock and pulled chicken will guarantee you loads of effortless meals. Chicken stock is known to be great for your immune system, intestinal health and skin, amongst other things. It’s a worthy investment.
How to make the chicken stock
You will need a full chicken, as fresh as you can get it. I get mine from a local chicken farmer, hours after slaughter. You wouldn’t want one rancid bird to spoil a month’s worth of meals.
- A full chicken, chopped into manageable pieces.
- Two carrots, chopped in two or three and scored with the tip of a knife.
- 1 onion, cut in half.
- A thumb sized piece of ginger, scored with the tip of a knife.
- 4 garlic cloves, peeled.
- Mixed, dried herbs.
- Black pepper.
- 1 teaspoon of salt.
- Add all ingredients into a large stock pot. Fill the pot with water, place on stove top and switch to the lowest temperature setting. Allow to simmer for two and a half hours.
- Switch off the stove, fish out the chicken and strip meat from the bones. Return the bones into the stock, switch on the stove and allow to simmer for a further two hours.
- Shred the chicken, sort into manageable portions and freeze.
- After the two hour mark, remove pot from stove and allow to cool.
- Fish out the bones, pour the stock into plastic containers and freeze.
Chase away colds with warm, chicken soup and reduce meal preparation time with precooked, shredded protein. Your culinary life will never be the same.