Homemade chicken stock

Homemade chicken stock

1 chicken carcass (skin, bones, etc.)
2 large carrots, roughly chopped
1 turnip, roughly chopped
2 celery sticks, washed and cut into large pieces
2 bay leaves
1 handful of fresh sage
1 handful of fresh thyme
6 whole peppercorns
Salt, to season

1.     In large pot, cover the chicken with water and add the rest of the ingredients.
2.     Bring pot of water to the boil for about 15 minutes.
3.     Turn the heat down and simmer for about 30 minutes.
4.     Turn heat off, cover the pot with a lid and let it sit to ‘cook’ for another 1 hour.
5.     Strain any fat or foam off top of stock.
6.     Strain out vegetables and use stock immediately for cooking or freeze in an ice cube tray for later use.

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