Homemade Chicken Stock

Finally Winter is here so why not STOCK up.  This recipe is so quick and easy to prepare.

Chicken Stock

Photographed by Deborah

√ Wheat Free, √ Yeast Free, √ Egg Free, √ MSG Free, √ Gluten Free

(Makes 10 cups)

2 kg chicken carcasses, legs or wings
½ whole garlic, unpeeled
2 onions, chopped
2 leeks, white part only, chopped
3 celery sticks, chopped
2 large carrots, chopped
1 bunch parsley, chopped
3 sprigs of rosemary
3 sprigs of thyme
2 bay leafs
12 black peppercorns
8 cups cold water

Cut the chicken into small pieces place into a very large pot.  Add all other ingredients and bring to a boil.  Turn down the heat and simmer for about 3 hours.  Let it cool a little, strain it into a container and let it cool completely.  Remove the fat that has settled on the top.

This will keep for 3 days in the fridge or 3 months in the freezer.

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5 thoughts on “Homemade Chicken Stock

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