Chicken Stock
This chicken stock is perfect for adding flavour to soups, risottos, pastas and slow cooked meats. Store in portioned jars in the freezer for quick and easy defrosting for when you need it.
Prep: 10 min | Cook: 10+ hrs | Makes: 2 litres
Chicken Stock
Stage 1:
1 brown onion, roughly chopped
2 carrots, roughly chopped
3 celery stalks, roughly chopped (leaves included)
1 leek (white part only), rinsed and roughly chopped
4 garlic cloves, crushed
Stage 2:
1.3kg chicken parts
2 tbsp apple cider vinegar
1 tbsp black peppercorns
1 tbsp rock salts
01 Heat 2 tbsp oil in a large stockpot or slow cooker over medium high heat. Add stage 1 ingredients and cook, stirring often, for 5 minutes, or until softened.
02 Add stage 2 ingredients and cover with cold water. Bring to the boil, then reduce heat to low. Cook for 10-24 hours (the longer you cook it, the more flavour will be produced).
03 Remove from heat and allow to cool. Strain and capture stock. Pour into 250ml jars.
Store: In an air tight container in the fridge for up to 3 days, or place in the freezer in portioned jars for months.
MORE SOUP RECIPES
SHARE THIS RECIPE