Makes 2.5 ltrs | Prep 10mins | Cooking 2 1/2 - 3hrs
Chicken stock is simple and easy to make and helps utilise all the elements of the bird while giving a scrumptious base for soups and gravy.
1.5kg raw chicken bones or the carcasses
3 sticks celery (roughly chopped)
3 carrots (peeled and roughly chopped)
1 large onion (Quartered)
3 parsley stalks
3 thyme stalks,
3 bay leafs
1 tsp black peppercorns (crushed)
Crush or break up the bones or carcasses. Put the bones into a large stockpot with the onion, add 4 liters of water and bring to a boil skimming off any scum from the surface. Add the carrots, celery, bouquet garni and peppercorns, simmer for 2 ½ - 3 hours.
Strain the stock into a bowl, leave to cool then remove the solidified fat from the surface and discard.
Cover the stock and keep it refrigerated for a few days or freeze for up to 3 months.
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