Image of Chicken Stock

Chicken stock

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Image of Chicken Stock

Chicken stock image: Heart Foundation

  • Cooking Time3 hours plus cooling time (preparation time 5 minutes)
  • Serves2.5 litres Serves 2.5 litres

Ingredients

  • 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

Method

Method

  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. Allow to cool, then refrigerate.

Tips:

Divide the stock into 500mL portion and store for up to 4 days in the fridge or store it in the freezer for up to 2-3 months. Allow room for expansion, only fill containers of stock ¾ full.

Pour the stock into ice cubes and freeze for later use.

Wash and save roots, stalks, leaves, ends and peelings from vegetables such as onions, carrots, celery, garlic, swede and put into freezer bags and either store in the fridge or freezer to make stock.

Recipe: Heart Foundation

Ingredients

  • 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