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Chicken stock recipe
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Prep Time:
5 minutes
Cook Time:
180 minutes
Total Time:
185 minutes
Homemade chicken stock made simple.
Ingredients:
  • 1 leek, sliced
  • 2 carrots, halved, sliced
  • 2 celery sticks, sliced
  • 6 garlic cloves, bruised
  • 1.3kg free-range chicken
  • 1 brown onion, quartered
  • 4 fresh thyme sprigs
  • 3 fresh continental parsley sprigs
  • 1 fresh bay leaf
  • 1/2 tsp black peppercorns
  • 1.20 gm salt
  • 20.00 ml apple cider vinegar
Instructions:
  • In a large heavy-based stockpot, combine leek, carrot, celery, and garlic with chicken, onion, thyme, parsley, bay leaf, peppercorns, salt, 3.5L (14 cups) of water, and vinegar. Cover and simmer over low heat for 3 hours, skimming the surface every 30 minutes.
  • Shred the chicken, discard skin and bones, and store in the fridge for later. Strain and chill the stock, keeping in the fridge for 5 days or freeze for up to 6 months in airtight containers.

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