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Chicken Stock

Updated: Aug 14, 2018

This is one of the most commonly used stocks. I reckon because the flavour isn't too overwhelming so it can be used in literally any dish. You will find stock cubes in the supermarket as an alternative but I find that cubes and boullions tend to be high in salt and don't really pack a punch. If you have freezer space and Ziploc bags, chicken stock is perfect for batch cooking and freezing.



Makes about 2 litres:

  • 1kg chicken necks or 1 large chicken carcass

  • 6 sprigs fresh thyme

  • 1 large sprig of rosemary

  • 1/2 a large head of garlic, smashed NOT crushed

  • Half a bunch of celery coarsley chopped

  • 2 large carrots chopped into large chunks

  • 1 teaspoon black peppercorns

  • 1 large red onion halved

  • 3 large bay leaves

  • 3 liters of water

In a deep stock pot, put your vegetables, herbs, chicken and water and bring to the boil then reduce to a medium heat and cover. Let this simmer for a couple of hours checking on it to make sure the liquid doesn't finish.

As you check on it, skim the top of the liquid to remove the floating bits of chicken.


Once the stock has simmered down, strain the stock and let it cool before packing it for the freezer.




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