...I GET FAMILIES COOKING HEALTHY FOOD FROM SCRATCH...

Chicken Stock/Broth


Prep Time

10 minutes

Cooking Time

6 - 12 hours

Yields

Approx 4 litres

Ingredients

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
Knob ginger 
1 Bay leaf
Handful of fresh herbs

Directions

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.

Notes

WHAT TO DO WITH STOCK?

  • A great base for any soup
  • A warm cup of broth is a great replacement for tea or coffee - great for gut health!
  • Try poaching eggs with it!
  • Risottos

Credit

Maddie Race - Health & Wellness