Chicken Stock

Preparation

1. Start with approx 2kg of chicken carcass pieces - e.g. the the wings, spine, bones and any other leftovers - either raw after butchering, or cooked after roasting a whole chicken
2. Cut the chicken into pieces of around 5cm long where possible
3. Heat the oil in a large frying pan and fry the chicken in 4 batches to brown it
4. Once browned, tip into a large (8L or more) pan and add around 5L of water - enough to cover the chicken
5. chop the onion and fry in the same pan used for the chicken batches
6. Tip the onion into the large pan
7. chop the carrots and spring onions and celery and add to the large pan
8. Add all the other ingredients to the large pan
9. Once the large pan is boiling, reduce to a low heat and cover
10. Cook for 4 hours (or longer)
11. Skim any oil from the surface if much appears
12. After cooking use a fine sieve to separate the liquid from the remains. Discard the remains
13. There will be approx 2.5L of stock left
14. Divide the stock into 240-300ml freezer tubs

Notes

Ingredients

• 1tbsp oil
• 2kg chicken pieces
• 2 large onions
• 2 large carrots
• 3 spring onions
• 3 large sticks celery
• 4-5 cloves garlic
• 5 stalks fresh parsley
• 5 sprigs thyme
• 2 sprigs rosemary
• 3 bay leaves
• 10 black peppercorns
• 2 cloves
• 1tsp salt
• 5L water

Equipment

Nutritional Facts

• Serving size: 903.9g
• (15% / 19%)   Calories: 381kcal
• (18%)Total fat: 9.7g
• (11%)   Saturated fat: 2.2g
• (16%)   Unsaturated fat: 5.6g
•     Mono: 4.3g
•     Poly: 1.3g
• (64%)   Cholesterol: 191mg
•   Trans Fat: 0g
• (4%)Total carbohydrates: 11g
•   Starch: 0g
• (7%)   Sugars: 2.2g
•     Sucrose: 0.9g
•     Glucose: 1.3g
•     Maltose: 0g
•     Lactose: 0g
•     Fructose: 1.1g
•     Galactose: 0.1g
• (11%)   Fibre: 2.8g
• (128%)Protein: 64g
• Salts
• (52%)   Sodium: 1g
• (27%)   Potassium: 936mg