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chicken stock, bone broth

Chicken Stock (bone broth)

5 from 1 vote
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Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 30 minutes
Course Main Course
Cuisine Gluten Free

Ingredients
  

  • 2 kg chicken, whole, raw
  • 4 stalk celery roughly chopped
  • 2 carrot roughly chopped
  • 2 onion, any roughly chopped
  • 3 clove garlic finely chopped
  • 2 bay leaves
  • ⅛ bunch thyme, fresh
  • ¼ bunch parsley, any, fresh
  • 4 L water

Instructions
 

  • Place the whole chicken in a large saucepan. Add the celery, carrot, onion, garlic, bay leaves, thyme, parsley and water to the saucepan and cook over medium to high heat. Bring to the boil. Reduce heat to low, cover and simmer for 40 minutes.
  • Use tongs to remove chicken from broth and place on a clean work surface. Pull chicken meat away from bones, shred into pieces and set aside.
  • Place chicken bones back into remaining broth and simmer for another 40 minutes. Top up with extra water if necessary.
  • Strain the broth removing all the chicken bones and vegetables. The resulting liquid is your chicken stock or bone broth ready to be used for other dishes.
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