Chicken stock
This essential chicken stock recipe adds depth and herby qualities to any stew or soup. It's versatile and you can add a range of veg for extra flavour
- Prep:5 mins
Cook:3 hrs
- Serves 1 litre
- Easy
Nutrition per serving
- kcal 18
- fat 1g
- saturates 0.3g
- carbs 0.4g
- sugars 0.3g
- fibre 0.3g
- protein 1.5g
- salt 0.08g
Ingredients
- 1kg chicken carcasses or wings
- 1 carrot, cut into chunks
- 1 onion, skin on, cut into quarters
- 1 leek, cut into chunks
- 1 stick of celery, cut into chunks
- 1 garlic clove, bashed
- bouquet garni of 2 parsley stalks, 2 sprigs of thyme and 1 bay leaf, tied with string
- 5 peppercorns
- 1 clove
Tip
Adding flavourIf you have any leftover mushrooms or tomato skins hanging around these can be added to the stock for extra flavour.
Method
Tip everything into a large saucepan with a pinch of salt then cover with 2 litres of water. Bring to the boil, then reduce to a simmer and cook for 3 hours, skimming when needed. Pass through a sieve and use for your intended recipe. Will keep in the fridge for a week and for three months in the freezer.