Recipes Details

Homemade Chicken Stock

13/11/2017

Ingredients

• 1 cooked chicken carcass or bones from 4-6 portions
• 1 large carrot, quartered
• 1 large onion, quartered
• 1 celery stalk with leaves, quartered
• 6 cups (1,5 litres) water
• 2 sprigs parsley
• 2 bay leaves
• 3 whole cloves
• 5 black peppercorns

Method

Place all the ingredients in a large pot.

Bring to the boil, reduce the heat and simmer without a lid for 45 minutes to develop the flavours.

Pour the stock through a sieve or spoon out veggies, herbs, spices and bones.

Use stock according to the recipe or cool completely and refrigerate for 2-3 days. Alternatively, freeze and use instead of bought stock.

Notes