Chicken stock

Chicken stock

By
From
Nathan Outlaw's Home Kitchen
Makes
500ml
Photographer
David Loftus

Ingredients

Quantity Ingredient
2kg chicken bones

Method

  1. Preheat your oven to 200°C.
  2. Place all the chicken bones in a large roasting tray and roast for 30 minutes, then turn them over and roast for another 30 minutes.
  3. Transfer the bones to a stockpot and cover with cold water. Bring to the boil and simmer for 3 hours, skimming the surface regularly. Pass the stock through a sieve into another pan. Bring back to a simmer and reduce by half. Remove from the heat and allow to cool.
  4. The stock is now ready to use. You can store it in the fridge for up to 3 days or freeze it for up to 2 months.
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