Homemade chicken stock


Ingredients 9
Servings 0
Time

Ingredients

  • 2
    kg
    free range chicken
  • 400
    g
    each chicken necks and giblets
  • 2
    large onions
  • 1
    bay leaf
  • a few sprigs parsley
  • 2
    cloves
  • 12
    ml
    salt
  • 3
    peppercorns
  • 5
    Litres
    water
 

Method

 
Wash and dry chicken. Rinse necks and clean chicken giblets.
Place in a large, heavy-based saucepan with onions, bay leaf, parsley, cloves, salt, peppercorns and water.
Bring to boil.
Cover and cook over low heat for 3 to 4 hours, or until liquid has reduced slightly and thickened. Remove chicken.
Strain stock and chill in refrigerator.
Remove fat that solidifies on the surface, using a large spoon.
Use this stock to make chicken soup.
 

Read more on: poultry
 

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