Chicken Stock Recipe



1 kg chicken

1 bashed garlic

1 peeled medium onion

1 large carrot

3 sticks celery

4 peppercorns

2 bay leaves

1 sprig of rosemary

3 sprigs of fresh thyme

3 sprigs of parsley

3 litres of water

pinch of salt



  1. Peel the skins of the onion and carrot. 

  2. Roughly chop the onions, carrot, celery, bay leaves, rosemary, thyme and parsley

  3. Pour the water into a large saucepan and bring to boil

  4. Put all the ingredients into the saucepan and bring to boil again.

  5. Turn the heat down to a simmer.

  6. Skim off any scum that rises to the surface.

  7. Continue to simmer gently for 3-4 hours

  8. Strain the soup through a fine sieve and allow to cool for about 1/2 hour.

  9. Divide the chicken stock into small plastic containers, seal container and freeze.  If keep in the fridge, it can last up to 4 days.  If keep in the freezer, it can last longer up to 2-3 months

  10. Whenever you require to use the chicken stock, just remove from the freezer and reheat them or place them into any recipes that requires chicken stock.

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