Homemade chicken stock

Cooking Meat Homemade chicken stock

This versatile chicken stock can be used as the base for many different recipes.

Lables: Egg free Fish free Gluten free Lactose free Milk free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Place chicken wings in a large stockpot. Cover with cold water. Bring to the boil, uncovered, over medium heat.
  2. Add onion, carrot, celery, mushrooms, lemon rind, bay leaves, thyme, parsley and peppercorns. Gently simmer uncovered (small bubbles should break the surface) for 3 hours. Use a slotted spoon to skim stock surface every 30 minutes. Set aside for 2 hours to cool.
  3. Strain stock (do not press through sieve) into a large bowl. Cover and refrigerate overnight. Remove fat from stock surface. Freeze or use immediately.

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1.5kg chicken wings, rinsed
1 brown onion, unpeeled, sliced
1 large carrot, unpeeled, cut into 5cm pieces
1 stick celery , roughly chopped
6 cup mushrooms, thickly sliced
1 lemon, rind cut into strips, pith removed
2 bay leaves
1 sprig thyme
2 sprigs flat-leaf parsley
6 peppercorns

Adv

Autors
Preparation time
2:30
Cooking time
3:00
Difficulty
Medium
Serves
people
Method
Baking
Category
Meat
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