How To Make Chicken Stock

Step 1: Clean the chicken

Step 2: Put in casserole dish

Make sure that your pot is large enough for 5 litres of liquid.

Step 3: Fill with water

Pour 3.5 litres of cold water over the chicken and start bringing to the boil.

Step 4: Chop the vegetables

In the meantime roughly chop up all the vegetables except for the parsley which will provide more flavour unchopped. It is unimportant how you cut up the rest of your ingredients as they will all be strained out of the stock.

Step 5: Discard impurities

As the chicken starts to boil, foam and grease will rise to the surface – skim these impurities out and lower the heat on your oven to leave the liquid simmering.

Step 6: Add all vegetables

Now is the time to add your vegetables into the slowly bubbling pot

Leave the stock cooking like this for between 1.5 and 2 hours.

Step 7: Strain the stock

After it is cooked pour the liquid through a strainer into a pouring jug and leave to cool down to room temperature.

Between 4 and 60 degrees there is a danger zone where germs can breed. Why not bring the temperature of your chicken stock down quickly by placing it inside a bowl of ice cubes?

Step 8: Put in fridge

Chicken stock is very versatile. It is useful to always have it handy in the kitchen as it can be used for a variety of dishes.

Once it has cooled down, cover and place in your fridge where it will keep for up to 4 days or in the freezer, where it will taste delicious for up to 2 months.