David Jackmanson:
Break up the stock into batches and freeze.
David Jackmanson:
Pop the chicken meat back into the pot, and keep on the heat for another hour or so.
David Jackmanson:
Blend the chicken meat with some of the stock until you get a smooth liquid.
David Jackmanson:
Put the chicken meat in a blender (If I had a stick mixer I would have just put it back in the pot and mixed it all up)
David Jackmanson:
Once the chicken has cooled, strip the meat off by hand and discard the bones.
David Jackmanson:
Put the rest of the liquid stock back on the heat.
David Jackmanson:
Once the onions etc have been bubbling away for maybe an hour, take out the chicken.
David Jackmanson:
Onion, garlic and oil, and stock powder, in the pot.
David Jackmanson:
I also threw in some stock powder.
David Jackmanson:
Onions and garlic are ready to dump in the saucepan!
David Jackmanson:
Put the frames in water in a BIG saucepan and cook over a low heat.
David Jackmanson:
Chicken frames
David Jackmanson:
Very gently and slowly fry up the garlic and onions.
David Jackmanson:
Chop onions and garlic.
David Jackmanson:
Gather onions and garlic.