Home Made Chicken Stock
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Ingredients
  • Carcass of cooked chook, raw carcass or bones left from trimmings of thighs, legs etc
  • 1 carrot, roughly chopped (don't bother peeling)
  • 1 peeled onion, roughly chopped
  • 2 stick celery, roughly chopped
  • bunch of parsley
  • 2 bay leaves
  • few sprigs fresh thyme or a sprinkling of dried
  • salt and pepper
Method
  1. If trimmings and bones are raw, bake in a 200 degree oven for around ¾ hour. (optional)
  2. Drain fat away (save it and use to roast potatoes - divine!).
  3. Place bones, skin, fat etc in a pot with other ingredients except seasonings.
  4. Cover with water and place on a low flame.
  5. Let simmer gently for around 2 - 3 hours. Strain.
  6. Test for seasoning and add.
  7. Place in fridge to cool.
Notes
Good stock will become jelly-like in consistency. Skim off fat when cool. Freeze in ziplock bags or use within a few days. If you don't use it, place back on stove and bring to boil. Simmer for 10 minutes or so and place back in fridge.
Once strained, stock can be further concentrated by reducing it. Do this prior to seasoning. Bring to a simmer and allow to reduce by half.
Freeze in ice cube trays if not using within a few days
Recipe by ThermoGourmand at https://thermogourmand.com.au/index.php/2015/06/08/home-made-chicken-stock-2/