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.
- Left over chicken bones from a roast chicken
- Suitable chopped veg and herbs (e.g. for low chemical you may like to use leek, celery, swede, garlic and small amounts of parsley and chives)
- Water to cover
Place all ingredients in a large saucepan and add water to cover.
Bring to the boil and simmer over gentle heat for 2 hours, skimming the surface when necessary.
Remove from heat and strain liquid into a bowl. Discard vegetables.
Cover with cling film and refrigerate overnight. Skim off surface fat the next day and use stock as required.