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
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Place everything except the parsley in a stock pot and let stand for 30mins to 1 hour to release nutrients.
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Bring to the boil and skim off any foam (impurities) that rises to the top.
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Reduce heat, cover & simmer for 6 to 24 hrs – the longer you cook it the richer & more flavoursome it will be.
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At this stage can transfer stock to slow cooker for ease of cooking.
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10 mins before the end add the parsley to the stock to add additional minerals.
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Strain the stock into a large bowl & discard the carcass & vegetables.
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Allow to cool – the fat will rise to the top & congeal – remove this and use for cooking.
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Store the remaining stock in jars/bottles in the fridge or freezer.