Basic Whole Chicken Stock
How to make a basic whole chicken stock.
Bring to the boil and then turn down and simmer for 1.5 hours
Pull out chicken and put in bowl, drain off all the liquid pressing all the goodness out of the vegetables.
Cool the liquid, it can keep in the fridge for 1 week and use in soups, stews, drink as a tonic for joints, or freeze into smaller containers.
The whole Chicken once cooled pull the meat off, it will be moist and juicy. Put on container and use for, salads, sandwiches, pasta, fried rice, or freeze down into ziplock bags for later uses.
💡Tip: By saving onion, carrot peelings and celery tops it reduces waste, you could also use for vegetable stock.
Ingredients
1 Good Quality Whole Chicken
1 Carrot, chopped roughly and any peelings, tops you have saved for the week.
1 Onion Chopped and peelings.
2 sticks Celery or the top leaves of the celery.
3 Garlic Cloves
Fresh herbs Thyme, Rosemary, Parsley, Bay leaves, Peppercorns.
1 Lemon, or 1 cap of Apple Cider Vinegar.
Water to fill the pot up.
