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Basic Stock

Written by lee on . Posted in Dips & Rubs, Recipe Book

Makes approx. 2 litres

  • 1 whole chicken
  • 2 litres of filtered water
  • 2 tablespoons freshly squeezed lemon juice
  • 1 large onion chopped
  • 3 celery sticks chopped
  • 2 cloves garlic
  • 1 bunch parsley
  • 1 bunch rosemary
  • 1 bunch thyme
  • 2 bay leaves
  • Sea salt and pepper to taste

Place chicken in a large stainless steel pot with water, lemon juice and all vegetables and herbs
Bring to a boil, and remove foam that rises to the top
Reduce heat, cover and simmer anywhere from 1- 6 hours
Remove whole chicken with a slotted spoon
Remove chicken meat from the carcass and reserve
Strain the stock into a large bowl and refrigerate until fat rises to the top and congeals
Skim off fat and place stock in a jar or covered container in your refrigerator

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Comments (2)

  • Janice McIvor

    |

    Lee, whats your thoughts on stock cubes out of interest?

    Reply

    • lee

      |

      I haven’t found one I like yet! x

      Reply

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