Chicken Stock Recipe

Chicken Stock Recipe

  - Chicken Stock cubes usually contains high levels of salt and low levels of nutrients.  Making you own chicken stock is very easy and if you make it in large batches you can freeze it for later use.  You can use your chicken stock as the basis for a delicious soup - serve it with a whole grain grain roll - or as the basis of a nourishing stew.

Chicken Stock Ingredients

• Bones of chicken and if available a ham bone (ask your butcher for one)

• 2 leek coarsely chopped

• 2 large carrots, scrubbed but not peeled coarsely chopped

• 3 large onions, coarsely chopped

• 2 ribs of celery tops included, coarsely chopped

• 6 sprigs of parsley, coarsely chopped

• 1 large clove of garlic

• 2 cloves

• 1 tbsp peppercorns

• Lemon rind from half of lemon

 

Preparation Method For Chicken Stock

Place the bones in a stockpot and cover with cold water.  Bring to simmering point - do not allow to boil.  Simmer for at least an hour, then add all other chicken stock ingredients and more cold water to cover, if necessary. 

Return to simmering pot for another 2 hours.  Then strain through cheesecloth or use a non-metallic colander.  Refrigerate and when stock has set remove any fat from the top.  Use or freeze the chicken stock as required.

 

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