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Method
Step 1
Preheat oven to 180°C. Place chicken in a roasting pan and spray with olive oil spray. Roast for 1 1/2 hours or until juices run clear when thickest part of the thigh is pierced with a skewer. Cover with foil and set aside to cool. Remove chicken skin and meat. Discard skin and reserve meat for the soup. Reserve the chicken bones.
Step 2
Place the reserved chicken bones in a stockpot or large deep saucepan with the carrot, onion, celery, thyme, parsley, peppercorns and bay leaves. Pour over enough water to cover.
Step 3
Bring to the boil over high heat. Reduce heat to low. Partially cover and cook for 1 1/2 hours or until the liquid is golden. Set aside to cool slightly.
Step 4
Strain the stock through a fine sieve into a large heatproof bowl. Discard the solids. Set aside to cool. Cover and place in the fridge overnight to chill.
Step 5
Use a metal spoon to carefully remove and discard any fat from the surface of the stock before using.
Prep time15 mins15 minutes, + cooling & overnight chilling time
cups (3L)
+ cooling & overnight chilling time
Ingredients
1.8kg Coles RSPCA Approved Australian Whole Chicken
3 carrots, chopped
2 brown onions, unpeeled, coarsely chopped
3 celery sticks, untrimmed, coarsely chopped
4 thyme sprigs
1/2 bunch flat-leaf parsley, stems and leaves coarsely chopped
5 black peppercorns
2 dried bay leaves
Description
Take soups and stews to the next level with this simple chicken stock recipe.
Method
Step 1
Preheat oven to 180°C. Place chicken in a roasting pan and spray with olive oil spray. Roast for 1 1/2 hours or until juices run clear when thickest part of the thigh is pierced with a skewer. Cover with foil and set aside to cool. Remove chicken skin and meat. Discard skin and reserve meat for the soup. Reserve the chicken bones.
Step 2
Place the reserved chicken bones in a stockpot or large deep saucepan with the carrot, onion, celery, thyme, parsley, peppercorns and bay leaves. Pour over enough water to cover.
Step 3
Bring to the boil over high heat. Reduce heat to low. Partially cover and cook for 1 1/2 hours or until the liquid is golden. Set aside to cool slightly.
Step 4
Strain the stock through a fine sieve into a large heatproof bowl. Discard the solids. Set aside to cool. Cover and place in the fridge overnight to chill.
Step 5
Use a metal spoon to carefully remove and discard any fat from the surface of the stock before using.
