Chicken stock

Chicken stock

By
From
Finding Fire
Makes
2 litres

Ingredients

Quantity Ingredient
2 whole free-range chicken carcases
1kg free-range chicken wings
4 litres filtered water
2 onions, peeled and quartered
4 carrots, peeled and halved
4 celery stalks, halved
4 garlic cloves, peeled
4 parsley stalks

Method

  1. 1. Thoroughly wash the chicken carcases and wings in cold water. Drain and add to a large heavy-based stockpot with the water.
  2. 2. Bring to the boil, skimming impurities as they rise to the surface.
  3. 3. Add the rest of the ingredients to the pot, reduce the heat and simmer for 2 hours, skimming occasionally.
  4. 4. Remove, drain through a fine-mesh sieve into a clean container. Allow to cool, then refrigerate for 6 hours, removing any fat from the surface when it sets. The stock can be kept for up to 3 days in the refrigerator or up to 2 months in the freezer.
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