Homemade chicken stock

Homemade chicken stock

By
From
Coconut Oil: Nature’s Perfect Ingredient
Makes
1 litre

I like to make up huge batches of this perfect base for soups, sauces and gravies, to freeze in individual portions. Chicken soup is an ideal use for this stock, and is one of the most comforting, nourishing foods imaginable. It reminds me of duvet days snuggled on the sofa when I was ill, with my mum bringing me huge bowls of soup.

Ingredients

Quantity Ingredient
1kg chicken bones and/or carcasses
2 onions, finely chopped
4 carrots, finely chopped
2 celery stalks, finely chopped
2 garlic cloves, finely chopped
12 black peppercorns
2-3 cloves
2 dried or fresh bay leaves
a few fresh or dried thyme sprigs
a few parsley stalks

Method

  1. Put the chicken bones in a large saucepan, add all the chopped vegetables and cover with cold water. Bring to the boil, skimming off any scum that appears on the surface, using a spoon.
  2. Add the peppercorns, cloves, bay, thyme and parsley. Cover, turn down to a low simmer and cook for a couple of hours (or longer, if you wish). Strain the stock through a sieve into another saucepan or container.
  3. Leave to cool a little, then remove the fat by laying kitchen paper on the surface. If you wish, reduce the stock over a high heat to make it stronger.
  4. Portion into the required amounts and freeze when cool.
Tags:
coconut oil
healthy
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