Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1 \N | Chicken carcase; weighing |
| \N \N | ; approximately 375g |
| \N \N | ; (12oz) |
| 2 \N | Pieces lemon grass |
| 2 \N | Lime leaves; (optional) |
| 1 small | Green chilli |
| 2 smalls | Red chillies |
| 1 \N | Medium-size onion; unpeeled and |
| \N \N | ; quartered |
| 1¼ litre | Cold water; (2 pints) |
| 2 \N | 175 g; (6oz) skinless, |
| \N \N | ; boneless chicken |
| \N \N | ; breasts, chopped or |
| \N \N | ; shredded |
| 1½ \N | Limes; juice of |
Place the chicken carcase in a large saucepan with 1 piece of lemon grass, 1 lime leaf if using, the chillies and onion.
Cover with the water and bring to the boil.
Reduce the heat and simmer for 30 minutes.
Remove the pan from the heat and allow the stock to become completely cold.
Strain the stock, then chill overnight.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.