29 Apr Chicken Stock

Posted at 11:58h in Mains by


Chicken Stock
Chicken Stock
Print Recipe
There is just something magical about making and cooking with your own home made stock. It adds a richness and depth to especially winter cooking which can be hard to attain with commercial stocks. A good idea is to make a substantial amount and then to portion and freeze to make future cooking more economical and hassle free. This is my take on a good home made stock.
Servings Prep Time
5 liters 15 min
Cook Time
2 hours
Servings Prep Time
5 liters 15 min
Cook Time
2 hours
Chicken Stock
Chicken Stock
Print Recipe
There is just something magical about making and cooking with your own home made stock. It adds a richness and depth to especially winter cooking which can be hard to attain with commercial stocks. A good idea is to make a substantial amount and then to portion and freeze to make future cooking more economical and hassle free. This is my take on a good home made stock.
Servings Prep Time
5 liters 15 min
Cook Time
2 hours
Servings Prep Time
5 liters 15 min
Cook Time
2 hours
Ingredients
  • 1 Large 2kg Whole chicken
  • 1 bottle of white wine
  • 1 bunch of leeks
  • 5 large carrots sliced
  • 5 Du Toit shallots halved skin on
  • 1 bag of Cape Herb and Spice Bouquet Garni
  • 6 Bay leaves
  • 1 bunch of celery chopped
  • Handful of thyme, rosemary and basil
  • salt and pepper
Instructions
  1. Combine all the ingredients into a large stock pot bring to the boil and let it gently simmer on low heat for at least 2 hours partially covered.
  2. Strain the stock, cool completely, portion and use as desired.
Notes and tips
  1. Personalise your stock by using a variety of your own favourite herbs.
  2. Stock are also great to use up any wilted or aged veg from the fridge, you can literally chuck anything in the pot which will enhance the flavour like broccoli, peppers and any aged herbs.
  3. Freeze left over oxidised wines and use it in your stock - only white for this recipe.