Chicken Stock Recipe

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The ingredient of Chicken Stock Recipe

• 1 leek sliced
• 2 carrots halved sliced
• 2 celery sticks sliced
• 6 garlic cloves bruised
• 1 3kg free range chicken
• 1 brown onion quartered
• 4 fresh thyme sprigs
• 3 fresh continental parsley sprigs
• 1 fresh bay leaf
• 1 2 teaspoon black peppercorns
• 1 2 teaspoon salt
• 1 tablespoon apple cider vinegar

The Instruction of chicken stock recipe

• place the leek carrot celery and garlic into a large heavy based stockpot add the chicken onion thyme parsley bay leaf peppercorns and salt add 3 5l 14 cups of water and the vinegar cover and cook over low heat for 3 hours skimming the surface every 30 minutes
• remove the chicken from the stockpot and shred the meat discarding the skin and bones place the shredded chicken in the fridge for another use strain stock and discard the solids keep stock in the fridge for up to 5 days or freeze in airtight containers for up to 6 months

Nutritions of Chicken Stock Recipe

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