Name: Chicken stock
Cook time: 510 min
Total time: 510 min
Ingredients: 2 litre (8 cups) water; 600 gram (1¼ pounds) chicken carcasses; 2 (240g) carrots, unpeeled, halved; 2 (300g) stalks celery untrimmed, chopped coarsely; 1 (200g) brown onion, unpeeled, quartered; 1 dried bay leaf; 1 teaspoon black peppercorns; 1 teaspoon coarse cooking salt

Chicken stock

It is always incredibly handy to have some homemade chicken stock on hand; freeze it in handy 200ml and ice-cube sized portions for soups, curries and sauces. Frozen stock will keep well for up to 3 months.

Makes 2 Litre

Cook

8H 30M

Ingredients

2 litre (8 cups) water

600 gram (1¼ pounds) chicken carcasses

2 (240g) carrots, unpeeled, halved

2 (300g) stalks celery untrimmed, chopped coarsely

1 (200g) brown onion, unpeeled, quartered

1 dried bay leaf

1 teaspoon black peppercorns

1 teaspoon coarse cooking salt

Method

1.Combine ingredients in 4.5-litre (18-cup) slow cooker; cook, covered, on low for 8 hours. Stand 10 minutes; strain through muslin-lined sieve into large heatproof bowl. Discard solids.

2.Refrigerate until fat sets; discard fat.