Chicken stock
heartfoundation.org.au|Helpline 13 11 12

Chicken stock

3 hours plus cooling time (5 minutes)
Serves 2.5 litres
  • 1kg chicken carcasses, legs or wings chopped
  • 3 cloves garlic, unpeeled
  • 3 celery sticks, roughly chopped
  • 1 leek, roughly chopped
  • 1 onion, roughly chopped
  • 1 carrot, roughly chopped
  • 2 bay leaves
  • 1 sprig fresh rosemary
  • 3 sprigs fresh parsley
  • 3 sprigs fresh thyme
  • 3 whole black peppercorns
  • 3 litres cold water
  1. Place the chicken carcasses, garlic, vegetables, herbs and peppercorns into a large, deep-bottomed pan.
  2. Add the cold water and bring to the boil, skim immediately, then turn heat down to a simmer.
  3. Continue to simmer gently for 2-3 hours, skimming the top every 30 minutes.
  4. Remove from the heat and pass the stock through a fine sieve/strainer.
  5. Allow to cool, then refrigerate.

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