6 - 12 hours
Approx 4 litres
Free range, hormone free chicken carcass
6 - 8 Chicken pieces, wings, drumettes, necks, chicken feet
2 carrots, roughly chopped
2 sticks celery - inc leaves roughly chopped
1 brown onion, quartered
5 cloves garlic
6 liters filtered water, room temp
3 Tablespoons Apple cider vinegar
1 Bay leaf
Handful of fresh herbs
Place chicken in heavy based pot or slow cooker, add vegies, herbs & cover with water. As a general rule, water should be set at 5cm above chicken. Place lid ajar [or if using a slow cooker, lid on] and bring to a simmer. Avoid boiling your stock. Continue to simmer for at least 6 - 12 hours, the longer the better!
Remove any foam/scum that may rise to the top – this is normal!
Once cooked, strain your stock through a fine sieve & place into the fridge – this will help settle your cooked stock, and allow for the fat to rise & set on the top. Skim this fat off [you can use it to fry future recipes] Stock will be of a jelly like consistency, this is great!
Store your stock in jars.
Stock will keep for 3 – 4 days in the fridge or up to 3 months in the freezer.
WHAT TO DO WITH STOCK?
Maddie Race - Health & Wellness