Name: Chicken Stock
Prep time: 10 min
Cook time: 2 h
Total time: 2 h 10 min
Yield: 4
Ingredients: 1 chicken carcass; 2 sticks celery or leeks sliced; 2 carrots - peeled and sliced; 1 onion - sliced; 1 cloves garlic - crushed; 1.50 l boiling water; 2 bay leaves; 2 sprigs thyme; 1 sprig rosemary; 1 tsp salt; 1 tbsp peppercorns

AuthorRejane GwynneCategoryChicken, Sauces, SoupDifficultyBeginner

80/20 friendly

Yields4 Servings

Prep Time10 minsCook Time2 hrsTotal Time2 hrs 10 mins

1 chicken carcass

2 sticks celery or leeks sliced

2 carrots - peeled and sliced

1 onion - sliced

1 cloves garlic - crushed

1.50 l boiling water

2 bay leaves

2 sprigs thyme

1 sprig rosemary

1 tsp salt

1 tbsp peppercorns

Place all the ingredients in a pot and add the boiling water.

Simmer for 2 hours or until the liquid has halved.

Strain the stock and leave overnight to cool in the refrigerator.

When ready to use the stock, remove from the refrigerator and scoop off any fat that has gathered at the top of the stock.

Now you are ready to use the stock as a base for any soup, sauce or gravy.

Ingredients