- Place all ingredients into a large saucepan.
- Bring to the boil.
- Reduce heat to a simmer and cook for 2 hours or as long as possible with the lid on.
Preparation time 2 minutes
Cooking time 2-3 hours
Makes approximately 1.5 litres
If you have a large 10 litre stock pot, double the recipe.
Cooking Hints for making stock
Best to make a large amount at once invest in a 10litre stock pot.
Keep quality plastic containers various sizes to store stock in for different uses.
Stock pot lid needs to have a steam vent, if no vent leave slight opening.
No need to skim fat, if refrigerating or freezing. Remove fat when solid.
Store in fridge up to 2 weeks.
Store in freezer up 6 months.
Freeze some stock in ice cube trays when you need only small amounts.
Avoid adding strong flavours such as garlic and ginger keep to a basic stock recipe as you don’t know what you will be using it for.
If you have a good stock in the freezer you can save time as all the work has been done (the flavour is in the stock).
If you have no time and have a pressure cooker you can make up stock in about 15 mins.
Uses for Chicken Stock
Basis for your soups
Legumes and pulses