Chook Stock

    1 hour 10 minutes

    Properly cooked, homemade chicken stock is far superior to stock from stock cubes. Don't add too much salt, you can always add more later.

    1 person made this

    Serves: 6 

    • 1 1/2 litres water
    • 1 whole chicken
    • 1 carrot, roughly chopped
    • 1 parsnip, roughly chopped
    • 3 stalks celery, roughly chopped
    • 1 onion, peeled but whole
    • 2 bay leaves
    • 1 teaspoon dried thyme
    • a few black peppercorns
    • salt, to taste

    Preparation:10min  ›  Cook:1hour  ›  Ready in:1hour10min 

    1. Rinse the chicken and cut into quarters. You can also cook it whole, but cooking time must be increased. Place in a saucepan with the water and bring to the boil.
    2. When water boils, skim the foam and add the carrot, parsnip, celery, onion, bay leaves, thyme, pepper and salt to taste.
    3. Cooking time will depend on the size of the chicken, about 40 minutes to 1 hour. Chicken is done when the juices run clear when pierced with a knife.
    4. When chicken is done, remove the chicken and reserve for another use. Strain out the stock and discard remaining solids. Freeze the stock or use immediately.

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