You are here:

Chicken stock

Kylie Kwong from Kylie Kwong Heart and Soul
Try Kylie Kwong's simple recipe for home-made chicken stock, a great kitchen staple to have in your fridge or freezer

Chicken stock

Method

1. Rinse the chicken and trim away excess fat from inside and outside cavity.

2. Cut the chicken into pieces and put in a large saucepan with all the other ingredients.

3. Bring to the boil, then reduce the heat to a gentle simmer, skimming with a ladle to remove any impurities.

4. Turn down the heat until the surface of the stock is barely moving and cook for 2 hours, skimming as required.

5. Remove the stock from stove, strain through muslin, cool and store in refrigerator for up to 3 days, or in freezer for 2-3 months.

Cooks Notes:
"This is a good all-round chicken stock with clean flavours," says Kylie.

Comments add a comment

Be the first to add a comment...

Serves: Makes about 3 litres

Prep: 20 min
Cook: 2 hrs 15 min, to 3 hours 15 minutes

Ingredients
1 chicken
4 litres cold water
5 Spring onions, sliced
1 medium-sized leek, sliced
1 medium carrot, peeled and sliced
2 small celery sticks, sliced
8 Bay leaves
1/2 bunch of flat-leaf parsley, roughly chopped
1 x 75g garlic bulb, halved crossways
4 tsp White peppercorns
4 tsp sea salt