Chicken Stock
This recipe is so easy to make and so satisfying. After it has cooled completely, I measure out 250 ml of the stock into zip lock bags and pop them in the freezer for when I need them. It take little time to defrost if you measure out small quantities.
Equipment
- Chopping Board
- Large Kitchen Knife
- Large Pot
- Large Fine Sieve
- Muslin (optional)
- Zip Locked Bags or Plastic Containers (for storage)
Ingredients
- 1 large free-range chicken rinsed
- 2 unpeeled garlic cloves bruised with the side of a knife
- 3 celery stalks roughly chopped
- 2 leeks white part only, roughly chopped
- 2 carrots roughly chopped
- 1 large onion quartered
- 2 bay leaves
- 1 tsp whole black peppercorns
- 2 sprigs tarragon
- 2 parsley
- 2 rosemary
- 2 thyme
- 2 sage
- 5 whole peppercorns
- cold water enough to cover the chicken
Instructions
- Cover with a lid, then bring to a boil on medium-high heat.
- Turn chicken. Reduce heat to medium-low.
- Simmer uncovered, skimming foam from surface, for 1 ½ hours or until meat falls from bone, skimming as necessary.
- Strain stock through a sieve, If you have muslin lined the sieve. Discard solids.
- The stock will keep in the fridge for about 4 days and 2 – 3 months in the freezer