Homemade chicken stock by Foodland Recipe Kitchen

Preparation Time: 5 mins
Cooking Time: 2 hours
Serves: Makes 3 litres

Ingredients

• 2 kg free-range chicken bones - carcass and necks
• 1 clove garlic
• 2-3 sticks celery with leaves
• 2 brown onions, skin on, cut in half
• 2 large carrots, unpeeled, roughly chopped
• 3 fresh bay leaves
• 6-8 whole black peppercorns
• 2 tsp sea salt
• 6 litres cold water

Equipment

• Large saucepan
• Fine sieve
• Large heatproof bowl

Instructions

1. Place all the ingredients in a large saucepan or stockpot. Bring to the boil and immediately reduce heat. Simmer uncovered for 2 hours, skimming surface occasionally.
2. Remove from stove and strain stock through a fine sieve into a large heatproof bowl, discard solids. Allow stock to cool, cover and refrigerate until cold. The fat will seal the stock and hold in the fridge for several days.
3. Alternately, divide the cooled stock into suitable freezer containers; allow some room for the stock to expand when frozen. Label and freeze ready for use