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Recipe for Homemade Chicken Stock
Source: Adapted and modified from How to Make Fish Stock (Food 4 Tots)
650g chicken carcass (or other chicken parts: breast, wing, bones or legs)
3 liters water
1 small leek (70g)
1 small carrot (110g)
1 small celery (60g)
1 small yellow onion (80g)
2 cloves garlic, peeled and roughly pounded
2 bay leaves (dry)
30 black peppercorns, roughly pounded
2 to 3 small bunches coriander leaves, with roots attached
- Dice ingredients in group (B).
- Cut off the stems with roots attached and add to the pot in step 4. Reserve the leaves for step 5.
- Remove skin and fat from chicken. Cut into medium size pieces. Wash and rinse. Scald chicken pieces over boiling water for a while. Rinse and drain under cold running water. Set aside.
- Heat up a large stockpot with 2 tablespoon oil. Saute leek, carrot, celery, onion and garlic until tender. Then add in chicken carcass, bay leaves, black peppercorns, coriander leaves (stems with roots attached) and water.
- Bring water to a boil and turn the heat to low. Simmer for 2 hours. Skim off any scum that rises to the surface. Add the remaining coriander leaves towards the last 10 minutes.
- Off the heat and strain stock through a sieve or colander with layers of cheesecloth lined underneath.
- Leave stock to cool completely and store in containers. You can keep the stock refrigerated for 2-3 days or freeze up to 3 months.
- Separate the stock into smaller portions and store them in convenient sized container or ice cube trays before freezing. In this way, you can thaw whatever amount you need it later.