Homemade chicken stock

As seen on Clove.Kitchen

This simple recipe will add an extra layer of flavour to all your recipes.

From soup and risotto to stew, using this stock, you will gain extra depth of flavour.

INGREDIENTS

2 kg chicken, carcass

1 onion, medium, halved

2 carrots, medium, chopped

1 stalk celery, medium, chopped

4 parsley sprigs, fresh

2 sprigs thyme, fresh

2 bay leaves

1 tsp black peppercorns

4 l water

1⁄2 tbsp salt

METHOD

Roughly chop the carrot, celery and onion. Place everything in a large stock pot with the parsley, thyme, bayleaves, peppercorns and half the salt. Add the chicken carcasses and cover with water bring to simmering point.

Scoop off and discard any foam that forms on the surface using a ladle (this helps to make the stock clear).

Reduce the heat to low and simmer gently for 3 hours.

Strain and discard the vegetables and chicken.

Season to taste with the rest of the salt. Store in the fridge for up to a week or the freezer for up to 3 months.

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