Chicken Stock

Makes around 5 cups of chicken stock

Stock will keep in the refrigerator for up to 3 days. Freeze in portion sizes ready to use in recipes, eg: ½ cup, 1 cup, 2 cups.

Ingredients

• Left over chicken bones from a roast chicken
  
• Suitable chopped veg and herbs (e.g. for low salicylate  you may like to use leek, celery, swede, garlic and small amounts of parsley and chives)
• Water to cover
  
  

Instructions

Step 1

Place all ingredients in a large saucepan and add water to cover.

Step 2

Bring to the boil and simmer over gentle heat for 2 hours, skimming the surface when necessary.

Step 3

Remove from heat and strain liquid  into a bowl. Discard vegetables.

Step 4

Cover with cling film and refrigerate overnight. Skim off surface fat the next day and use stock as required.