Homemade chicken stock
Makes: 12 cups (3L)
Prep: 15 mins (+ cooling & overnight chilling time)
Cooking: 3 hours
1.8kg whole chicken
3 medium carrots, chopped
2 brown onions, unpeeled, coarsely chopped
3 celery sticks, untrimmed, coarsely chopped
4 thyme sprigs
1/2 bunch flat-leaf parsley, stems and leaves coarsely chopped
5 black peppercorns
2 dried bay leaves
- Preheat oven to 180 degrees Celcius. Place chicken in a roasting pan and spray with olive oil spray. Roast for 1 1/2 hours or until juices run clear when thickest part of the thigh is pierced with a skewer. Cover with foil and set aside to cool. Remove chicken, skin and meat. Discard skin and reserve meat for the soup. Reserve the chicken bones.
- Place the reserved chicken bones in a stockpot or large deep saucepan with carrot, onion, celery, thyme, parsley, peppercorns and bay leaves. Pour over enough water to cover.
- Bring to the boil over high heat. Reduce heat to low. Partially cover and cook for 1 1/2 hours or until the liquid is golden. Set aside to cool slightly.
- Strain the stock through a fine sieve into a large heatproof bowl. Discard the solids. Set aside to cool. Cover and place in the fridge overnight to chill.
- Use a metal spoon to carefully remove and discard any fat from the surface of the stock before using.
- Keep homemade stock in airtight containers in the fridge for up to 4 days, or freeze in airtight containers for up to 3 months.