Chicken Stock
- Ready In:
- 2hrs 10mins
- Ingredients:
- 12
- Yields:
-
1 litre
ingredients
- 3 chicken, cooked carcasses
- 1 large onion, quartered
- 1 leek, chopped (white part only)
- 2 carrots, peeled and roughly chopped
- 3 celery ribs, roughly chopped
- rosemary, twig
- 2 bay leaves
- 1 garlic clove, chopped roughly
- 1 potato, peeled and roughly chopped
- 1 teaspoon whole black peppercorn
- salt, a good pinch of
- 1 clove (optional)
directions
- Put ingredients in a stockpot or large saucepan and cover ingredients with water. Cover with a lid, then bring to a boil on medium to high heat.
- Stir well, then reduce heat to medium-low. Simmer uncovered, skimming foam from the surface for two hours. Try not to boil just keep stock on a slight rolling simmer.
- Strain the stock through a cloth-lined colander. Discard the solids.
- Let stock cool, and refrigerate, you will find the stock will turn to a jelly, when cooled in the refrigeratorwhich is the sign of a great stock.
- Use the stock within a day or 2 or freeze the stock in preferred sized portions, using an ice block container works very well for small portions that can be just popped into casseroles, soups or sauces.
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RECIPE SUBMITTED BY
Tisme
Australia