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Chicken stock
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Prep Time:
30 minutes
Cook Time:
90 minutes
Total Time:
120 minutes
Elevate your chicken soup with this flavorful stock base.
Ingredients:
  • 2kg family feast chicken
  • 2 large carrots, halved lengthways, chopped
  • 4 celery stalks, chopped
  • 1 large brown onion, peeled, roughly chopped
  • 1/2 tsp whole black peppercorns
  • 2 sprigs fresh flat-leaf parsley
  • 1 dried bouquet garni (see note)
Instructions:
  • Place the chicken in a stock pot along with carrot, celery, onion, peppercorns, parsley sprigs, and bouquet garni. Pour in 3 litres of cold water. Cook over medium-high heat, covered, until it comes to a boil. Then, reduce the heat to low and simmer partially covered for 1 hour and 30 minutes until the chicken is fully cooked.
  • Carefully remove the chicken using tongs and place it in a heatproof dish to cool. Refrigerate covered. Strain the stock mixture through a fine sieve into a large heatproof bowl, discarding solids. Let it cool, cover, and refrigerate overnight.
  • Retrieve the stock from the fridge and skim off any visible fat using a spoon (should yield 2 liters). Separate and discard the chicken skin and bones, then roughly chop the chicken meat (should yield 4 cups of chopped chicken).

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