About this recipe:A simple, yet delicious homemade chicken stock. Chicken is simmered with vegetables and dill. The chicken that is used in this recipe can be chopped or frozen for future use. Use this stock in any recipe that calls for chicken stock.
2.25kg chicken leg quarters
1 large onions, sliced
4 large carrots, peeled and chopped
1 bunch celery tops with leaves, chopped
salt and pepper to taste
1 bunch fresh dill, chopped
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Method Prep:15min › Cook:1hr › Extra time:1hr15min › Ready in:2hr30min
Place the chicken quarters in the largest pot you own with the onions, carrots and celery. Fill the pot with cold water 3/4 full. Season with salt and pepper and place over medium heat. Bring to the boil, then reduce heat and simmer, covered, 45 minutes to 1 hour, skimming foam as necessary.
Stir the dill into the pot and cook 5 minutes more. Remove from heat, uncover and let cool to lukewarm.
Remove the chicken. Get another large pot or container and pour the soup through a sieve into it. (Discard useless destroyed vegetables and stray chicken parts.) Refrigerate or freeze for future use. When cool enough to handle, shred or chop chicken meat for future use.
Put some of this stock away in the freezer for recipes - it's good to add to a turkey roasting tin instead of water, to rice and just about anything else.