Chicken Stock
⏱ 3h 10m👤 8 servingsInternational
A gluten-free dish. Ready in about 3 hours 10 minutes, serves 8.
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Ingredients
- • 1500 g chicken bones
- • 2 large carrots
- • 2 stalks celery
- • 1 large onion
- • 2 cloves garlic
- • 1 tsp black peppercorns
- • 2 sprigs thyme
- • 2840 ml water
Method
- 1
Gather ingredients: 1500 g chicken bones, 2 large carrots, 2 stalks celery, 1 large onion, 2 cloves garlic, 1 tsp black peppercorns, 2 sprigs thyme, 2840 ml water. Tools needed: large stockpot, fine-mesh sieve, large bowl.
- 2
Combine all ingredients and water in the large stockpot.
- 3
Bring to a boil, then reduce heat and simmer gently for 180 minutes, skimming the surface occasionally, until reduced by one-third.
- 4
Strain liquid through a fine-mesh sieve into a large bowl and discard solids.
