Chicken Stock
Homemade chicken stock is so much better than store-bought, there's really no comparison.
Ingredients
Instructions
- First of all, decide how you're going to cook the stock. My two favourite ways are: 1) put everything into a slow cooker and let it cook on low for around 12 hours; or 2) put everything into a large pot and bake it in the oven uncovered at 200F for around 12 hours.
- Remove the meat from the roast chicken and dump everything else into the pot.
- Coarsely chop the onion, carrots and celery and add them to the pot.
- Add a generous three-finger pinch of salt, several grinds of pepper and a bay leaf.
- Add around 6 cups of water and stir to combine everything.
- Now cook your stock for 12 hours: either on low in the slow cooker or at 200F in the oven.
- Pour the stock through a strainer into a storage container and discard the bones and aromatics.