Chicken stock

0 serving By Food24
Tap for method
Tap for method

Ingredients (6)

400.00 g chicken — necks
1.00 carrot
2.00 bay leaves
3.00 cloves
1.00 onion — halved
2.00 Litres water
Tap for ingredients
Tap for ingredients


Place well-washed chicken necks, carrot, bay leaves, cloves, halved onion and water in a slow cooker and simmer (barely bubbling) overnight on low.
Next morning, strain stock, skimming off the fat that forms on the surface. Refrigerate or freeze until needed.
Alternatively, place ingredients in a large heavy-based saucepan, cover with the lid, and simmer on top of the stove over low heat for 2 to 3 hours.
Remove the lid for the last hour of cooking to reduce the stock by 250 ml (1 cup). You should have about 1 litre (4 cups) of stock once strained. If you don’t add enough water to make up this quantity.

Related Recipes

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves


Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.