One Pot Chicken Stock

This is the chicken stock that i cook as part of my food prep. Once cooked and strained i use the chicken throughout the week and the stock in soups and stir fries. I store it in glass jars in the fridge and also freeze some for later. It will easily stay good in the fridge for a 1 to 2 weeks. You can use extra tumeric or ginger if you like a more spicier broth.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

You will need a large stock pot for this. Once cooked the chicken broth can be frozen or stored in the fridge for at least 2 weeks.

Step 2

Wash all the vegetables well. If you have organic vegetables that would be perfect. Chop the celery into small pieces. This will be discarded once the stock is cooked so no need to be tidy. Cut the head of garlic in half. You can leave the skin on. Peel and cut the onion in half. Peel or wash and cut the carrot into small pieces. Poke holes in the pepper so that the water can get in. You can leave the seeds in. Grate the tumeric and ginger on a fine grater and add to the pot . Tumeric will colour your hands so wear gloves. Measure our 1 tbsn of pepper corns, 1 tbsn salt and 3 Bay leaves (I use dried leaves).

Step 3

In a large stock pot add the whole chicken and all the other ingredients. Fill up with water until chicken and all vegetables are covered. Bring to the boil, then reduce to a simmer. Cover and simmer for 2 hours. Skim the froth off the top at least twice while it is simmering. Note that at thsi stage it may look unappetising, the colour will go a bit brown and yellow. That is from the tumeric and celery leaves. That is normal. The stock will be strained at the end of the cooking time.

Step 4

Once cooked, set the pot aside until the liquid cools so that you can handle it without getting burned. Strain the stock through a syrainer or kitchen cloth. If you want a clean stock use the cloth strainer. If you don't mind some pulp from the chicken and veggies you can use the strained.

Step 5

Once strained,pour the stock into jars and store in fridge. Use it in your cooking as required. You can also use this as soup. Add salt and pepper to taste. Once the stock cools it will set the chicken fat on top of the jar. You can remove the fat before using.