Home-made chicken stock is easy to prepare, loaded with flavour and lasts for months in the freezer.
Ingredients
For the chicken stock
- 1 chicken carcass
- ½ onion — cut into chunks
- 1 large carrot — unpeeled and cut into chunks
- 1 rib celery — chopped
- 3 cloves garlic — crushed
- 1 bunch fresh parsley
- ½ teaspoon dried thyme
- 1 bay leaf
- 4 black peppercorns
- 3 litres water
Method
For the chicken stock
- Combine all the ingredients in a large saucepan and bring to a simmer.
- Cover and simmer over a low heat for 2 hours.
- Leave to cool, then strain then strain the stock into a clean bowl.
- Refrigerate until the fat forms on the top. Scrape off and discard the fat. Store the stock in portions in the freezer.