Chicken stock

Chicken stock

  • Rating: 5 out of 5.9 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • 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

  • Freezable
  • Gluten-free
  • Healthy
Nutrition: per serving
HighlightNutrientUnit
kcal18
low infat1g
saturates0.3g
carbs0.4g
sugars0.3g
fibre0.3g
protein1.5g
salt0.08g
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Ingredients

  • 1kg chicken carcasses or wings
  • 1 carrot, cut into chunks
  • 1 onion, skin on, cut into quarters
  • 1 leek, cut into chunks
  • 1 stick of celery, cut into chunks
  • 1 garlic clove, bashed
  • bouquet garni of 2 parsley stalks, 2 sprigs of thyme and 1 bay leaf, tied with string
  • 5 peppercorns
  • 1 clove

Method

  • 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.

RECIPE TIPS
ADDING FLAVOUR
If you have any leftover mushrooms or tomato skins hanging around these can be added to the stock for extra flavour.

Goes well with

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    Overall rating

    Rating: 5 out of 5.9 ratings
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