chicken | soups salads

Chicken Stock

Prep Time: 15 minutes Cooking Time: 2 hours 6 litre servings

Products Included In Recipe


2 kg | 2.2 lbs Granny's Chicken Bones, Backs, Necks or Cuts
4 garlic cloves, skin-on and coarsely chopped
2 medium onions, peeled and coarsely chopped
2 medium carrots, peeled and coarsely chopped
3 celery stalks, coarsely chopped
1 bay leaf
6 fresh Italian parsley
2 fresh thyme
6 black peppercorns
8 litres | 8 quarts cold water


Place all ingredients into a large soup or stock pot.
Bring to a low boil and simmer for 2-3 hours skimming as required.
Strain through a fine sieve then separate into smaller containers and cool as quickly as possible. Stock may be refrigerated for up to 4 days or frozen for 4-6 months.

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