- Preparation and cooking time
- 1 litre
This essential chicken stock recipe adds depth and herby qualities to any stew or soup. It's versatile and you can add a range of veg for extra flavour
- STEP 1
Tip everything into a large saucepan with a pinch of salt then cover with 2 litres of water. Bring to the boil, then reduce to a simmer and cook for 3 hours, skimming when needed. Pass through a sieve and use for your intended recipe. Will keep in the fridge for a week and for three months in the freezer.