One of those stocks that is rarely used despite having so much flavour.Print Facebook Pinterest Twitter Add to Collection
Servings: 2 Litres
- Combine all ingredients in a large pot and bring to a boil over high heat.
- Skim off the foam that rises to the surface, reduce the heat and simmer covered for 1 1/2 to 2 hours.
- Remove the carcass and strain the stock through a fine sieve or a double layer of cheesecloth, discarding the solids.
- Once cold, freeze to use later in soups and curries etc.
Calories: 110kcal | Carbohydrates: 26g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 90mg | Potassium: 607mg | Fiber: 6g | Sugar: 11g | Vitamin A: 12396IU | Vitamin C: 19mg | Calcium: 100mg | Iron: 1mg