This jar of cooking gold is something everyone should have in their kitchen be it a very good quality store bought brand or even better one you have made from scratch {unless you are vegetarian then vegetable stock would be your go to}.
I had never made chicken stock from scratch before, I always thought it would be harder than it is, but really all you have to so is keep an eye on the stock over the course of a day and you will be left with the most delicious broth and chicken you have ever tasted. One thing you will need is a large stock pot or very large saucepan, mine was just big enough, I definitely need to invest in a bigger pot soon.
I hope you are all having a wonderful week and enjoying this beautiful crisp Autumn weather we are being spoilt with. x
click read more for the recipe

chicken stock

1 whole chicken
3 cloves of garlic
1 onion, roughly chopped {ends off, but leave skin on}
2 carrots, roughly chopped
2 sticks of celery, roughly chopped
1 bay leave
1 teaspoon peppercorns
splash of vinegar
3 - 4 litres of water
Put all if the ingredients into a large stock pot, make sure that the chicken is fully covered in water. Bring to the boil, cover, then lower to a simmer - 2 hours is good, 4 to 6 hours is best. Once done, remove chicken from stock and then pour liquid through a sieve into another bowl and throw away the vegetables.
Place stock in the fridge for a couple of hours to allow fat to rise to the surface, lightly skim of as much fat at you can. Don’t worry too much if you can’t get it all it has been proven to be good for you.
With two forks, pull all the chicken meat off the bones. The meat will be very tender and fall away easily from the bones and skin. You will get about 6 portions of chicken - this meat freezes well.
You can now use this stock in an endless list of recipes, it will keep for around 5 days in the fridge and will freeze for months.
Click here for more information about the health benefits of home made chicken stock. x