Red Day Making stock

Discussion in 'Slimming World Recipes' started by *Cupcake*, 1 June 2010 Social URL.

  1. *Cupcake*

    *Cupcake* is working hard.....

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    I've got a 2 lovely chicken carcasses left over from the w/e - my question is how would I account for them if I boil them up to make stock (no skin and only 'pickings' left on the bones)?

    Is is synned? If so, how much for each carcass?

    I'd use the stock for chicken soup and add onion, celery, leeks, carrot, herbs and chicken pieces, then puree. No added fat or anything else, just a delicious thick and nutritious chicken soup. I know these ingredients are all free on red, so its just the question of the stock and how to 'value' it.

    Any advice gratefully recieved! xx :)
     
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  3. Circes

    Circes Strutting her stuff

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    If you just put the stock in the fridge and then scrape off all the fat that settles and solidifies on the top you should be able to count it as syn-fee.
     
  4. *Cupcake*

    *Cupcake* is working hard.....

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    Thats what I have done - will skim in the morning.
    Thanks Circes :) xx
     
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