Homemade chicken stock
Prep time less than 30 mins
Cook time less than 30 mins
Makes 1.3 litres
From Saturday Kitchen
Method
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Place all ingredients in a stockpot or any large pot, bring to boil and cook for 2-3 hours, skimming regularly.
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Strain and use straight away, or allow to cool and place in airtight containers.
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The stock can then be frozen until needed or kept in the refrigerator for a few days.
Ingredients
- 1.8kg/4lb chicken carcass (roasted or un-roasted), cut into pieces
- 2 small onions
- 2 cloves
- 2 carrots
- 2 leeks
- 1 stalk celery
- 3 cloves garlic
- 3 large sprigs parsley
- 2 sprigs thyme
- 1 bay leaf
- 1 tsp coarse salt
- 10 peppercorns
- 2 litres/3½ pints water
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