Chicken Stock
 
Prep time
Cook time
Total time
 
Recipe type: Poultry
Ingredients
  • Left over roast chicken carcass
  • 2 carrots
  • 2 onions
  • 2 sticks celery
  • 2 bay leaves
Instructions
  1. I had already roasted a chicken and had a few other pieces left over, so I broke it up and put it in my largest pan.
  2. I roughly chopped up a couple of carrots, a couple of onions and some celery – without peeling them.
  3. I added a couple of bay leaves to the pot and added water until the pot was almost full.
  4. I then bought it to the boil, before reducing the heat to a simmer and then I reduced the heat further.
  5. Every so often I skimmed the top with a spoon to get rid of any residue that rose up.
  6. I let this continue for three or four hours whilst getting on with the rest of my cooking, adding water as required.
  7. I then strained the mixture and discarded the bones and vegetable remains, leaving the stock.
  8. I cooled this quickly by putting the pot in a sink of cold water before refrigerating it.
  9. Once cool I separated it into individual sized portions to freeze until I need them.
Recipe by The Paleo Network at https://paleo.com.au/chicken-stock/