About this recipe:This recipe will show you how to make homemade chicken stock. It takes over 3-4 hours for all the flavours to develop. Use in any recipe that calls for chicken stock.
3.6kg chicken bones
3.75 litres cold water, to cover
120g sliced celery (2.5cm pieces)
130g sliced carrot (1.25cm pieces)
1 (225g) onion, quartered
6 parsley stems
2 sprigs fresh thyme
1 bay leaf
10 whole black peppercorns
1 clove garlic (optional)
salt to taste
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Method Prep:15min › Cook:4hr › Extra time:4hr15min › Ready in:8hr30min
Place the chicken bones in the bottom of a large stock pot and fill with enough cold water to cover the bones by about 5cm. Bring the water to a gentle simmer over medium-low heat. The bubbles should just barely break the surface. After the stock has simmered for about 30 minutes, skim off any foam that forms on the surface or the edges of the pot and discard. Continue simmering another 90 minutes.
Add the celery, carrots and onion to the stock pot. As the stock simmers, continue to skim off any foam. After 1 hour and 15 more minutes, wrap the parsley stems, thyme, bay leaf, peppercorns and garlic in a small piece of cheesecloth and tie into a tidy package with kitchen twine. Add the seasoning bundle to the stock. Simmer for 45 more minutes (4 total hours simmering time); remove the seasoning bundle. Strain the stock through a fine mesh sieve lined with cheesecloth. Season to taste with salt.
You can store the chicken stock by freezing the stock in an ice cube tray.
Chill the stock until cold, then skim the fat layer off the top.
You can purchase chicken bones from your local butcher. Alternatively you can use leftover chicken carcasses.