Chicken Stock

Serves: 5 cups
Preparation Time: 5 minutes
Cook Time: +2 hours

Ingredients

• 1 kg chicken bones
• 1 onion, sliced
• 1 carrot, sliced
• 1 stick celery, sliced
• 3 sprigs parsley
• 1 bay leaf, fresh or dried
• ½ teaspoon grated lemon rind
• 6 black peppercorns
• Water

Method

1. Place all ingredients in a large saucepan and add water to cover.
2. Bring to the boil and simmer over gentle heat for 2 hours, skimming the surface when necessary.
3. Remove from heat and strain into a bowl.
4. Cover with cling film and refrigerate overnight.
5. Skim off surface fat the next day and use stock as required.

Hint

Stock will keep in the refrigerator for up to 3 days. Freeze in portion sizes ready to use in recipes, eg: ½ cup, 1 cup, 2 cups.

Recipe courtesy of Healthy Food Fast, State of Western Australia, 2006, for more information visit www.gofor2and5.com.au