Homemade chicken stock
This tasty stock can be used to flavour soups, stews or any other dish that requires stock. Shop-bought stocks are often very salty, so rather make your own. It is also a great way to use the carcasses or bones from deboned chicken, for instance, which you prepared for a chicken pie or soup – that you would normally throw away.
Ready in1 hour
Serving sizeMakes about 1 litre
- 1 cooked chicken carcass or bones from 4-6 portions
- 1 large carrot, quartered
- 1 large onion, quartered
- 1 celery stalk with leaves, quartered
- 6 cups (1,5 litres) water
- 2 sprigs parsley
- 2 bay leaves
- 3 whole cloves
- 5 black peppercorns
- Place all the ingredients in a large pot.
- Bring to the boil, reduce the heat and simmer without a lid for 45 minutes to develop the flavours.
- Pour the stock through a sieve or spoon out veggies, herbs, spices and bones.
- Use stock according to the recipe or cool completely and refrigerate for 2-3 days. Alternatively, freeze and use instead of bought stock.
- Use fish heads or double the veggies to cook fish or vegetable stock.
- Add any other whole spices or a slice of fresh ginger, 2-3 cloves of garlic, a cinnamon stick or curry leaves for more flavour.
This recipe is from Cooking from the heart, 1st edition
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