For an extra-rich meat stock, first roast the bones in the oven for about an hour. You can use bones from a leftover roast chicken, buy them from a poultry supplier at the market, or use chicken necks. All are cheap and will result in a good, rich stock. Add stock to recipes for stews and casseroles.
This recipe can be adapted for beef, lamb or goat. Simply substitute these for the chicken.
- 1 tbsp olive oil or butter
- 1 onion, chopped
- ½ head of celery, chopped, green ends reserved
- 2-3 carrots, chopped
- bones of 1 chicken (or 500 g chicken necks)
- 1 bay leaf
- 1 tsp whole peppercorns
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Heat the olive oil in a frying pan over medium heat. Add the onion, celery and half the carrot, and cook until soft. Transfer to a slow cooker or stockpot. Add the chicken bones and cover with water.
Add the celery ends, the remaining carrot, bay leaf and peppercorns. Increase heat to high, and bring to the boil. Cover, reduce heat to low, and simmer for 1-2 hours.
Strain off the liquid and transfer to a bowl or pot to cool. Discard the bones and solids. When cool, place stock in the fridge until any fat settles on the surface and gels. Scrape this off and your chicken stock is ready for use.