Basic Chicken Stock
When I first hear a sniffle/cough or see a runny nose in the family, I will drop everything and make this stock as we find Chicken Soup extremely effective in reducing the severity of colds and flus. I will also have a big pot of chicken stock boiling when I have lots of cooking to do, as adding stock instead of water to rice, curries and pasta dishes adds immense flavour. Stockcan be frozen, and you can also add whatever leftover vegetables/herbs you have on hand – anything tastes delicious!
Makes approximately 2L
Preparation Time: 5 minutes / Cooking Time: 6 hours +
- 1 chicken carcass
- 2 large onions
- 1 pod of garlic
- 1 inch piece of fresh turmeric root (or 1 tsp turmeric powder)
- 2 large carrots
- 2 large sticks of celery
- 2 bay leaves
- 1 tbl pepper corns
- 1 heaped tbl Pink Himalayan salt
- 3-4L water (depending on how big your pot is)
- Wash the chicken carcass and add it to a big pot.
- Peel the onions, and chop into quarters. Add to pot.
- Separate garlic cloves and lightly crush each with side of a knife. Add all to pot. NOTE - Unless you intend to eat the garlic, you don’t have to peel each clove.
- Thinly slice the turmeric. Add to pot.
- Peel the carrots and cut into 1 inch pieces. Add to pot.
- Chop celery into 1 inch pieces. Add to pot.
- Add the bay leaves, pepper corns and salt to the pot.
- Add the water until everything is covered and water level is 1 inch below rim of the pot.
- Bring everything to the boil on high heat. Reduce heat to low and simmer for at least 6 hours until approximately 2L of broth remains and colour has become rich and dark. NOTE- Simmering broth for a long time is thought to release maximum flavour and goodness from the chicken bones, vegetables and spices.
- Remove carcass and vegetables using tongs or a slotted spoon. Strain liquid into a 2L container/jug. This can be kept in the fridge for 5-7 days, or frozen in smaller containers once cooled.