Home made chicken stock
This stock will keep in the refrigerator for three to four days, or can be frozen.
Ingredients
1.5kg chicken (whole or pieces)
1 onion, sliced
1 carrot, chopped
1 leek, sliced
1 stick celery, sliced
1 bay leaf
1 sprig thyme
2 sprigs parsley
6 black peppercorns
Method
Place chicken in a large pot and add about 3 litres of water (chicken should be completely covered). Bring nearly to boil, then skim the surface. Add the vegetables and herbs, bring to the boil, then reduce heat and simmer very gently for 1½-2 hours. Allow stock to cool a little, then strain. Discard vegetables and herbs (save the meat for sandwiches). Refrigerate stock and, when cold, remove any fat from the surface.
Makes about 2 litres
The best recipes from Australia's leading chefs straight to your inbox.
Sign up
