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Super easy homemade chicken stock
Why buy chicken stock when you can make your own with minimum effort?
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Course:
Basics at Home
Cuisine:
Modern Australian
Prep Time:
5
minutes
minutes
Cook Time:
2
hours
hours
Total Time:
2
hours
hours
5
minutes
minutes
Servings:
6
litres
Calories:
340
kcal
Author:
Kylie
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Ingredients
▢
tops and tails of veggies such as celery
zucchini, onions, carrots,
▢
1
kg
chicken bones
▢
7
litres water
▢
2
sprigs parsley
▢
2
bay leaves
▢
6
black peppercorns
Instructions
In a stock pot combine all the ingredients over medium heat.
Bring to the boil.
Remove grey scum from the top of the pot as it forms and then simmer for 2 hours.
Remove the bones, veggies and herbs from the pot.
Cool in the fridge overnight.
The next morning, skim off the fat from the surface and pour into containers to freeze in the required portions.
Notes
I freeze my stock in useable portions.
Nutritional Information
Serving:
1
litre
|
Calories:
340
kcal
|
Carbohydrates:
6
g
|
Protein:
35
g
|
Fat:
19
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
12
g
|
Cholesterol:
134
mg
|
Sodium:
159
mg
|
Fiber:
2
g
|
Sugar:
2
g
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