Chicken Stock

Preparation info
    • Difficulty

      Medium

Appears in

By Yvette van Boven

Published 2011

  • About

This recipe is for a good-sized pan.

I will just assume that you will make a little extra for the freezer. Should you wish to make less, use chicken legs and halve the ingredients.

Ingredients

  • 1 whole boiler (stewing chicken suitable for casseroles)
  • 2 onions, with peel, halved: insert
  • 4 cloves in the oni

Method

Combine ingredients in the largest pan you can find. Add at least 5–6 litres (20–24 cups) cold water and bring the liquid to a boil. Then lower the heat and allow the stock to simmer. During this time, car