How to make chicken stock


1 large chicken carcass or a large amount of leftover chicken skin and bones

2 carrots

4 celery sticks

2 onions

6 stems of parsley

½ a clove of garlic

Salt and pepper


- Place the chicken carcass or leftovers into a large deep pan

- Cut the celeries and carrots in half. Then place into the pan

- Peel the onions and cut the garlic clove in half. Then place into the pan

- Cut the parsley up and place into the pan

- Then pour cold water into the pan, it should just cover the whole chicken. Then turn on the heat and bring to a boil. Stir the chicken leftovers around regularly

- Once brought to a boil turn the heat down and let it simmer. Add salt and pepper if needed

- Let it simmer for 4-6 hours

- Turn the heat off, and strain the stock so you are only left with the liquid. Discard the vegetables and carcass

- Once the stock has cooled down refrigerate and use within three days. Or freeze and use within three months


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