That doesn't mean I don't allow Adam to eat nuggets and all but at least not at home. Adam is only 2 and he doesn't know to ask for specific food yet. So before he is 5 and refuse to eat if he doesn't have fries for lunch, nuggets for tea and so on, I vowed on having healthier food at home. Because God knows what they put in our food when we dine outside. And we eat out quite often.
I never use chicken stock in Adam's food before and though many recipe requested for chicken stock I usually omit it. Last 2 months, I made my first batch of chicken stock and lovin' it! I finally got to use the slow cooker I received as a wedding gift more than 3 years ago. My maid used the stock to make Adam's soup and I used it in all sorts of dishes. It certainly added flavour to my dishes and definitely healthier than the chicken cubes. Now we are almost out of the stock so I am making a new one and wanted to share the recipe with you.
5 stalks of celery, chopped
3 carrots, chopped
1 1/2 onion, quartered
1 sprig fresh rosemary
2 sprigs fresh parsley
1 tablespoon dried basil
1 tablespoon dried thyme
1 teaspoon black peppercorns
1.8 litres of water
2. Cook on low setting for 10 hours.
3. Strain the broth. You can discard the vegetable. The chicken can be used in soup.
4. Keep in refrigerator for a few hours until you can see the foam of fat layer on top. Carefully scoop off the fat and you will have clear broth. Divide them into small containers and freeze them for later use. Make sure you always have a small container in the fridge for daily use.
Easy peasy right? Cheers to a healthier home cooked meal!