Chicken Stock
This stock, made with the leftovers from a roast chicken, can be used as a great base for soups, casseroles, sauces and gravies.
| Servings | Prep Time | Cook Time |
| 1.5litres | 10minutes | 1hour |
| Servings | Prep Time |
| 1.5litres | 10minutes |
| Cook Time |
| 1hour |
Ingredients
- 1 chicken carcass or the bones from 4 chicken pieces (or fresh chicken wings, browned first)
- 1 onion roughly chopped
- 1 large carrot roughly chopped
- 1 stalk celery roughly chopped
- 1 large bay leaf
- 6 black peppercorns
- 8 cups water
Servings: litres
Units:
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Ingredients
Servings: litres
Units:
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Instructions
- Break up the chicken carcass or bones and put in to a large pot or stockpot. Add the vegetables, bay leaf and peppercorns. Pour over the water.
- Bring to a boil over a high heat, then turn the heat down so the liquid is simmering gently. Cover the pot and leave to bubble for 1 hour.
- Strain the stock through a sieve into a bowl, discarding the bones and vegetables. Skim any fat from the surface with a spoon, if using the stock right away. Alternatively, chill the stock first, which will make it easier to remove the fat.
