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Photo of Chicken stock by WW

Chicken stock

0
Points®
Total Time
10 min
Prep
10 min
Cook
0 min
Serves
12
Difficulty
Moderate
Make you own chicken stock and keep it in the freezer so it’s on hand whenever you need it. Happy cooking!

Ingredients

Brown onion

2 medium, chopped

Carrot(s)

2 medium, chopped

Celery

2 stick(s), chopped

Garlic

2 clove(s), halved

Dried bay leaf

2 whole, fresh or dried

Fresh thyme

1 tbs, (3 sprigs)

Peppercorn

2 tsp, black

Chicken stock cube

1 individual

Instructions

  1. Combine all ingredients in large saucepan over medium-high heat. Add 4 litres (16 cups) water and bring to the boil. Reduce heat and simmer, uncovered, for 2 hours, skimming any impurities from the surface occasionally.
  2. Strain stock through a muslin-lined sieve into a large heatproof bowl. Discard solids. Allow stock to cool. Cover and place in fridge. When cold, skim solidified fat from surface and discard.

Notes

TIPS: Store stock in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.You can buy uncooked chicken carcasses (sometimes called chicken frames) from butchers, chicken shops and most supermarkets.

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