Quick recipe finder Chicken stock
Ingredients
- bones from a cooked chicken carcass including skin
- 1 carrot, peeled and roughly chopped
- 1 onion, peeled and quartered
- 1 stalk celery, roughly chopped
- 6 black peppercorns
- 1 dried bay leaf
- 3 fresh parsley stalks
- 1 sprig fresh thyme
Method
Put all the ingredients into a large pan and cover with water. Bring to the boil and skim off any scum that has formed. Cover and simmer very gently for 2-3 hours.
Strain into a large bowl and allow to cool. Chill overnight.
Skim off any fat that has formed on the surface. Use within 3 days or freeze.
To freeze, reduce the stock by half by boiling vigorously. Cool. Pour into ice-cube trays and freeze. When frozen put the cubes into a bag, label it, and when you want to use one, just put in a jug and add boiling water to dissolve the cube.
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How to make chicken stock