Homemade Chicken Stock

Ingredients (11)

• vegetable oil5 tbsp
• chicken thighs and wings550 g
• carrot1
• celery stalk1
• leek0.5
• onion1
• garlic cloves2
• white peppercorns12
• parsley stalks6
• bay leaf1
• cold water

Method

1. 1

   Heat the vegetable oil in a large stockpot.

2. 2

   Brown the chicken pieces or carcasses lightly on all sides.

3. 3

   Remove and set aside.

4. 4

   Add the carrot, celery, leek, onion and garlic and sauté for 3–4 minutes.

5. 5

   Return the chicken to the pot.

6. 6

   Add enough cold water to completely cover the ingredients.

7. 7

   Add the peppercorns, parsley stalks and bay leaf.

8. 8

   Bring to a gentle boil, then immediately reduce to a slow simmer.

9. 9

   Simmer for 2 hours, skimming off any foam and fat regularly.

10. 10

    Do not allow the stock to boil rapidly as it will become cloudy.

11. 11

    Strain through a fine sieve or colander.

12. 12

    Return the stock to the pan and reduce if a stronger flavour is desired.

13. 13

    Cool completely.

14. 14

    Refrigerate and remove the fat from the surface before using.