Chicken Stock

(from ruffellbuff’s recipe box)

Categories: Basics

Ingredients

  • 1 whole chicken carcass
  • 4 litres filtered water
  • 2 tblsp cider vinegar
  • 1 onion, chopped
  • 2 carrots, roughly chopped
  • 3 celery sticks, roughly chopped
  • bunch of parsley
  • Optional: chicken giblets (for extra nutrients), pigs trotters (for gelatine/nutrients), other vegetables to use up

Directions

  1. Place everything except the parsley in a stock pot and let stand for 30mins to 1 hour to release nutrients.

  2. Bring to the boil and skim off any foam (impurities) that rises to the top.

  3. Reduce heat, cover & simmer for 6 to 24 hrs – the longer you cook it the richer & more flavoursome it will be.

  4. At this stage can transfer stock to slow cooker for ease of cooking.

  5. 10 mins before the end add the parsley to the stock to add additional minerals.

  6. Strain the stock into a large bowl & discard the carcass & vegetables.

  7. Allow to cool – the fat will rise to the top & congeal – remove this and use for cooking.

  8. Store the remaining stock in jars/bottles in the fridge or freezer.

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