Meat and Poultry Stock

You can use a carcus from a cooked chicken or turkey, the bones from a cooked roast meat, or you can buy soup bones or a chicken carcus from a butcher or the supermarket.

1. Place the meat in a large saucepan and add vegetables. Add water so that all vegetables are well covered.

2. Cook for a few hours, keeping an eye on the water level.

3. Strain the liquid off and allow to cool - before placing in the fridge. Skim off any fat that solidifies on the top.

If required, the stock can be cooled and frozen for future use.

Creamy Parsnip Soup with Polka Dots
Prep time: 10 minutes
Cooking time: 25 minutes
Yields: 4 people


4-6 parsnips, cut into chunks
1 large yellow onion, cut into chunks
1/2 teaspoon nutmeg
1 teaspoon sea salt
4 cups water
1 cup green peas

  1. Place parsnips, onion, nutmeg, salt and water in a pot and bring to a boil.
  2. Cover the pot and simmer 20 minutes, or until the parsnips are soft.
  3. Using an immersion blender purée soup until very creamy. If necessary add more water to get desired consistency.
  4. Add green peas and mix with a spoon.
  5. Once peas are heated through, serve in individual bowls
  • Use 2 cups rice and 2 cups water for a more silky texture.
  • Replace some of the parsnips with carrots.