Some of the chicken stock you find in the market is not sooo good. So why bother when you can make chicken stock at home. You don’t have to do much. It super easy, packed with so much flavour and healthy (no preservatives, no added fat), lasts long if you freeze it and really cheap.
Also you can customize it to your liking!!!
here’s my recipe for basic stock: (referenced from Australian Womens weekly magazine)
1.5 kg full chicken
1 large onion
1 trimmed celery stalk
1 medium carrot
3 bay leaves
1 tbsp peppercons
1 tbsp salt
10-12 cups of water
Combine all the ingredients in a large saucepan.
Let it simmer uncovered for 1 hour.
Remove the whole chicken. Cut the meat pieces and keep them aside. Shred them if you like and use it for sandwiches, soups and salads. Add the bones back into the saucepan and let it simmer for another hour and half.
strain through a muslin cloth and allow to cool at room temperature. Discard surface fat before freezing it.