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Makes: 5 – 6 LitresPrep Time: 20 minutesCooking Time: 4 – 4.5 Hours
Ingredients
- 2.5kg Chicken Carcasses, Legs & Wings.
-
4 Sticks of Celery.
- 3 Large Brown Onions.
- 4 Large Carrots.
- 4 – 6 Bay Leaves.
- 2 Springs of Fresh Thyme.
- 5 Stalks of Parsley.
- ½ Head of Garlic.
- 2cm Piece of Ginger.
- 6 Litres of Water.
- 1 teaspoon of Crack Black Pepper.
- 2 Tablespoons Vegtable Oil.
Method
- Remove white parts from the bottom of the celery stalks, wash and cut into 5cm pieces (including leaves).
- Peel, top and tail carrots and onions and cut into quarters.
- Wash and roughly chop parsley and thyme.
- Peel and cut ginger in half, then cut into quarters.
- Peel and crush garlic with the side of the knife.
- With the back of the knife bash chicken bones (this will release a more intense flavour).
- Heat oil in a stock pot (minimum 15 litres) and fry chicken, celery, onion, carrots and ginger for 10 – 15 minutes (stirring every 5 minutes).
- Add rest of ingredients to the pot.
- Turn heat to low and simmer covered for 4 – 4.5 hours.
- After cooking strain stock into a storage containers.
- Allow to cool, then skim fat off.
- This stock can be stored in the freezer for 2 – 3 months.