Recipe

Chicken stock

Try this easy chicken stock recipe to discover how easy and economical it is to cook your own chicken stock at home.

  • 2 hrs 10 mins cooking
  • Makes 3 litres
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Ingredients

  • 2 kilograms (4 pounds) chicken bones
  • 2 medium onions (300g), chopped coarsely
  • 2 medium carrots (240g), chopped coarsely
  • 2 stalks celery (300g), trimmed, chopped coarsely
  • 5 litres (20 cups) water
  • 3 3 bay leaves
  • 2 teapoons black peppercorns

Method

  • 1
    Place ingredients in a large saucepan or stockpot; simmer, uncovered, for 2 hours, skimming surface occasionally.
  • 2
    Strain stock through a fine sieve into a large heatproof bowl; discard solids. Allow stock to cool. Cover; refrigerate until cold. Skim and discard surface fat before using.

Notes

To cool rapidly cool stock place the saucepan in a sink of iced water, deep enough to reach halfway up the side of the pan. Stir frequently to release the heat. Refrigerate immediately. All stocks will keep in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Bring stock to the boil before using.

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