Chicken

Chicken stock

Name: Chicken stock
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Yield: 2 litres
Ingredients: Large (1.6kg) free-range chicken, rinsed; 1 large onion, quartered; 1 leek (white part only), chopped; 3 celery stalks, quartered; 2 garlic cloves, bruised with side of a knife; 2 bay leaves; 1 teaspoon whole black peppercorns

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15m

1h 30m

2 litres

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This versatile chicken stock makes a fantastic base for a number of recipes including stew and soup.

Large (1.6kg) free-range chicken, rinsed
1 large onion, quartered
1 leek (white part only), chopped
3 celery stalks, quartered
2 garlic cloves, bruised with side of a knife
2 bay leaves
1 teaspoon whole black peppercorns

Method

1.

Put ingredients in a stockpot with 1 tablespoon sea salt and cover with water. Cover with a lid, then bring to a boil on medium-high heat. Turn chicken. Reduce heat to medium-low. Simmer uncovered, skimming foam from surface, for 1 1/2 hours or until meat falls from bone. Remove chicken. Strain stock through a muslin-lined sieve. Discard solids.

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