There is nothing quite like making your own homemade chicken bone broth! It’s super easy and the flavour is amazing! Not to mention wholesome and hearty in the cooler weather. We will often buy a whole chicken and cut the carcasses up into several pieces. We get so many different meals from just one chook, saving the carcasses for our chicken stock, even if it means freezing it until you're ready to make. This recipe is from from Stephanie Alexander's cookbook, The Cooks Companion. Why not give it a go!

Chicken Stock

Ingredients:

Makes around 2 litres

2 chicken carcasses, chopped

500g chicken wings

1 onion, sliced

1 carrot, sliced

1 leek, sliced

1 stick celery, sliced

6 mushrooms, chopped

1 piece of lemon zest

1 tomato, peeled, halved, deseeded

1 bay leaf

1 sprig thyme

a few parsley stalks

6 black peppercorns

Method:

Place the chicken carcass and wings into a large deep stockpot, and cover generously with cold water. Bring to simmering point and them skim well. Add all remaining ingredients, lower heat to a gentle simmer, and simmer for 4 hrs. Strain the stock and allow to cool. Remove any fat that may have risen.

I will often shred any of the white chicken meat, and add back into the stock once it’s strained, bring to the boil some celery, carrot and potatoes in the stock. Cook for around 15-20 minutes until vegetables soften. For the last 10 add some Risoni, and there you have yourself a beautiful chicken soup.

This stock is also a great base for any asian broths, add Soba, Udon or Ramen noodles. And top with Coriander, shallots, chilli and some Bamboo shoots.

Hope you Enjoy x

Refrigerate for 2-3 days, otherwise freeze into portions.

Recipes

Chick Bone Broth