Chicken stock
Preparation time: 5 minutes
Cooking time: 2 Hours
Ingredients
- 1 kg chicken bones
- 1 onion, sliced
- 1 carrot, sliced
- 1 stick celery, sliced
- 3 sprigs parsley
- 1 bay leaf, fresh or dried
- ½ teaspoon grated lemon rind
- 6 black peppercorns
- Water
Method
1. Place all ingredients in a large saucepan and add water to cover.
2. Bring to the boil and simmer over gentle heat for 2 hours, skimming the surface when necessary.
3. Remove from heat and strain into a bowl. Cover with cling film and refrigerate overnight.
4. Skim off surface fat the next day and use stock as required.
Hint
Stock will keep in the refrigerator for up to 3 days. Freeze in portion sizes ready to use in recipes, eg: ½ cup, 1 cup, 2 cups.
Notes
This publication is provided for education and information purposes only. It is not a substitute for professional advice. Information about a service, product or treatment does not imply endorsement and is not intended to replace professional advice. Readers should note that over time currency and completeness of the information may change. All users should seek advice from a qualified professional for answers to their questions.