Basic chicken stock

Basic chicken stock

By
From
At Home with Ben
Photographer
Mark Roper

Whether you are using a chicken from the supermarket, or leftovers from cooking a Vegemite roast chicken, the advantage is that the flavour has already been created so making a tasty stock is easy.

Ingredients

Quantity Ingredient
1 leftover chicken carcass, bones, skin and everything
1 large carrot, diced
1/2 onion
1 stick celery, cut in half
5 black peppercorns
1 tomato
4 sprigs thyme
1 flat-leaf or curly parsley stalk

Method

  1. Place all the ingredients in a large saucepan. Cover with cold water and bring to the boil. Simmer for 2–3 hours, then allow to stand for 30 minutes. Strain through a colander or sieve, reserving the stock.
  2. Store the stock in the fridge if you’re going to be using it in the next couple of days, or freeze until required.
  3. You can make a soup using the strained bones and vegetables within the next day or two. Place them in a bowl and cover with plastic wrap. Allow to cool until warm, then refrigerate. When ready to make the soup, pick through the bones to collect any meat. When you heat the soup, make sure it boils for 5 minutes.
Tags:
At Home with Ben
family
simple
easy
home
weeknight
midweek
mid-week
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