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3kgchicken(Roasted chicken carcasses, chicken wings/winglettes, left over bones from chicken drumsticks)
1tablespoonapple cider vinegar
2sticks of celery
Place the chicken into a very large stock pot and add enough cold water to cover the bones.
Add the cider vinegar and leave the mixture to sit for half an hour.
Roughly chop the onions, carrots and celery.
Place the pan on the heat and add the chopped veg, garlic and peppercorns.
Bring the water to a boil, then reduce the heat to its very lowest setting and place on a vented lid.
During the first couple of hours use a large spoon to skim off any foam/scum that rises to the top of your stock. This should reduce after the initial cooking period.
Allow the stock to cook at the lowest possible heat for at least 6 hours, 12 hours would be even better.
Remove from the heat and carefully pour the stock through a sieve lined with a clean J-cloth. You will need to do this slowly to ensure you don't dump all the solids back over the side of the sieve and into your stock. Even better would be do to it in 2 or 3 small portions.
Return the stock to the hob, bring to the boil and boil vigorously for 10 minutes.
Your stock is now ready to use in soups, risottos or to freeze for when you need it.
There is no salt in this recipe, the elongated cooking time can vastly change the water level, making seasoning hard until the stock is fully cooked. I like to freeze the stock without salt and then season it depending on the dish I use it in.