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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 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
- 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.
- When water boils, skim the foam and add the carrot, parsnip, celery, onion, bay leaves, thyme, pepper and salt to taste.
- 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.
- 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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