Chicken stock

Name: Chicken stock
Cook time: 2 h 10 min
Total time: 2 h 10 min
Ingredients: 2 kilograms (4 pounds) chicken bones; 2 medium onions (300g), chopped coarsely; 2 medium carrots (240g), chopped coarsely; 2 stalks celery (300g), trimmed, chopped coarsely; 5 litres (20 cups) water; 3 3 bay leaves; 2 teapoons black peppercorns

www.womensweeklyfood.com.au

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Cook Time: 130 minutes

Total: 130 minutes

Ingredients

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2 kilograms (4 pounds) chicken bones2 medium onions (300 grams), chopped coarsely2 medium carrots (240 grams), chopped coarsely2 stalks celery (300 grams), trimmed, chopped coarsely5 litres (20 cups) water3 3 bay leaves2 teapoons black peppercorns

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Instructions

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Step 1

Place ingredients in a large saucepan or stockpot; simmer, uncovered, for 2 hours, skimming surface occasionally.

Step 2

Strain stock through a fine sieve into a large heatproof bowl; discard solids. Allow stock to cool. Cover; refrigerate until cold. Skim and discard surface fat before using.