Makes: 4 litres
Preparation time: 4 hours
We all love the convenience of store-bought stock, but when making your own risotto or chicken soup a great homemade stock can make all the difference to the end result. This simple recipe takes a few hours to simmer but not long to prep, and will make around 4 litres of high quality chicken stock that you can freeze for convenience.
2kg chicken frames
6 cloves garlic
4 sticks celery
2 brown onions
2 large carrots
3 bay leaves
Handful of fresh herb sprigs such as rosemary, parsley and thyme
1/2 tsp whole black peppercorns
6 litres cold water (preferably filtered)
- Wash and roughly chop vegetables, discarding onion skins. Bruise garlic cloves by applying pressure with the blade of a knife or with a mortar and pestle, but leave skins on
- Place the chicken carcasses, garlic, vegetables, herbs and peppercorns in a large thick-based soup tureen or pot. Add the water.
- Bring pot to the boil, then reduce the heat to a gentle simmer.
- Simmer for 3-4 hours, skimming the surface every 30 minutes or as necessary with a slotted spoon.
- Cool soup for an hour then strain through a colander and refrigerate or freeze. Cooled homemade stock will have a jelly like consistency due to the collagen which is extracted from the chicken carcasses during cooking.
Serving Suggestion and Storage Notes
- Divide cold stock into airtight freeze proof containers and refrigerate or freeze. Stock will last for approximately 4 days refrigerated or up to 3 month, frozen.
- You may wish to salt the stock to taste for your recipe.
- Use as a key ingredient in chicken noodle soup, risotto, couscous, polenta, chowder and numerous other recipes calling for high quality stock.