Basics – Chicken Stock

Chicken Stock

Makes Approx 8-10 cups
1 kg chicken frames or carcasses
1 kg of necks, wings or mixture of both
2 cloves of garlic, crushed
1 large onion, cut in quarters
3 carrots, cut in chunks
3 stalks of celery, cut in chunks and some young leaves
2 bay leaves
3 sprigs of parsley
1 tsp black peppercorns
sea or Himalayan rock salt to taste
Place all ingredients in a large heavy based pot, add enough cold water to cover and bring to a gentle simmer
and cook for four hours removing any scum from the surface as you go. Never boil rapidly with bones as this results in a cloudy stock. Strain through a colander and discard bones and vegetables. For an even clearer stock, line colander with clean muslin cheese cloth and strain through that.
To concentrate the stock, bring to the boil now bones have been removed and continue to cook uncovered.

Pressure Cooker:

Place all ingredients in a pressure cooker, add enough cold water to cover, ensuring you haven’t filled your cooker above the manufacturer’s suggested level. You may need to do this in batches.
Cover and cook on high pressure for 15 minutes, then quick release pressure according to manufacturer’s instructions.
Strain through a colander and discard bones and vegetables.
For an even clearer stock, line colander with clean muslin as above.
If you need to concentrate the stock, bring to the boil now bones have been removed and continue to cook uncovered.  Never boil rapidly, this results in a cloudy stock.

Slow Cooker:

Place all ingredients in slow cooker, add enough cold water to cover, ensuring you haven’t filled your cooker above the manufacturer’s suggested level.
Cover and cook on HIGH for 60 minutes, and remove any scum from the surface.  Cover again and cook on LOW for 6-10 hours.
Strain through a colander and discard bones and vegetables. For an even clearer stock, line colander with clean muslin as above. If you need to concentrate the stock, bring to the boil now bones have been removed and continue to cook uncovered. Never boil rapidly with bones as this results in a cloudy stock.

For all methods:

Refrigerate overnight and remove the layer of fat. This can be stored in the fridge for up to 3-4 days or freeze for up to 3 months and brought to the boil again before using.

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