Chicken Stock

Ingredients

• • 1 whole cooked chicken carcass (including bones and any leftover skin)
  • 2 carrots, roughly chopped
  • 2 celery stalks, roughly chopped
  • 1 large onion, quartered (skin on for deeper colour)
  • 3 cloves garlic, crushed
  • 2 bay leaves
  • 1 tsp whole black peppercorns
  • 1–2 sprigs fresh thyme (or ½ tsp dried thyme)
  • Optional: parsley stems
  • 2–3 litres cold water
  • 1 tbsp apple cider vinegar (helps extract minerals from bones)

Method

1. Prepare the carcass: Break the chicken carcass into smaller pieces to expose more surface area. This helps extract maximum flavour.
2. Load the pot: Place the carcass into a large stock pot. Add the carrots, celery, onion, garlic, herbs, and peppercorns.
3. Add water: Pour in enough cold water to fully cover the ingredients. Add the apple cider vinegar and let it sit for 10-15 minutes before heating.
4. Bring to a gentle simmer
   Slowly bring the pot to a low simmer over medium heat. Avoid boiling, as this can make the stock cloudy.
5. Skim impurities: As the stock heats, skim off any foam that rises to the surface.
6. Simmer slowly: Reduce heat to low and let it gently simmer uncovered for 4-6 hours. For a richer stock, simmer up to 8 hours.
7. Strain the stock: Remove from heat and strain through a fine sieve or cheesecloth into a clean container. Discard solids.
8. Cool and store: Allow the stock to cool completely. Refrigerate for up to 4 days or freeze for up to 3 months.

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