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Before you jump to No Frills Chicken Stock recipe, you may want to read this short interesting healthy tips about Methods To Live Green Plus Conserve Money In The Kitchen.

Remember when the only men and women who cared about the ecosystem were tree huggers along with hippies? Those days are over, and it seems we all realize our role in stopping and possibly reversing the damage being done to our planet. According to the experts, to clean up the natural environment we are all going to have to make some improvements. This should happen soon and living in ways more friendly to the environment should become a mission for every individual family. Continue reading for some methods to go green and save energy, mainly in the kitchen.

Refrigerators and freezers use a lot of electricity, particularly when they are not working as efficiently as they should. You can certainly save up to 60% on energy whenever you get a new one, in comparison to those from longer than ten years ago. The correct temperature for food is 37F within the fridge and 0F in the freezer, and sticking to these will use much less electricity. Another way to save electricity is to keep the condenser clean, due to the fact that the motor won’t have to operate as often.

From the above it ought to be apparent that just in the kitchen, by itself, there are lots of little opportunities for saving energy and money. Green living just isn’t that tough. Largely, all it requires is a bit of common sense.

We hope you got insight from reading it, now let’s go back to no frills chicken stock recipe. You can cook no frills chicken stock using 4 ingredients and 3 steps. Here is how you achieve it.

The ingredients needed to cook No Frills Chicken Stock:

1. Provide 1 chicken carcass
2. Prepare 4-5 black peppercorns
3. Take 4-5 rock salt crystals
4. Get 1 bay leaf

Steps to make No Frills Chicken Stock:

1. 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.
2. 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.
3. 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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