Basic Cooking

Chicken Stock


  • 1 chicken carcass    
  • 2 medium sized carrots rough chopped    
  • 2 celery stocks rough chopped    
  • 2 large onions roughed chopped   
  • 4 L or water


Bring to a boil in a large pot. Reduce to a simmer and simmer for two to four hours. Strain through a fine sieve and refrigerate until needed. Chicken stock may also be frozen. Keep in the fridge for up to five days.

Pork Brine


  • 4 tbsp salt
  • 4 tbsp sugar
  • 2 L of water
  • 1 bay leaf          
  • 4 sprigs of thyme
  • 4 cloves   
  • 1/2 cinnamon stick     
  • 10 pepper corns   
  • 1 lemon cut in half
  • 1/2 an onion thinly sliced
  • 2 cloves of garlic peeled and crushed


Put all of this in a pot with your water, salt and sugar solution. Turn on high heat and wait until it comes to a boil. Once it begins to boil, shut it off and cool in the fridge over night uncovered. You want to make sure it is completely cool before adding your meat. Once cool, submerge your meat and let sit over night. The next day remove the meat from the brine and rinse. Pat dry and cook as you normally would. Discard the brine.

One Response to Basic Cooking

  1. Pingback: Top 10 Food Questions From The Internet | Chef's Notes

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