Spiced Brown Chicken Stock

Preparation info

  • Makes

    16 cups

    • Difficulty

      Easy

Appears in

A Taste of Australia: The Bathers Pavilion Cookbook

A Taste of Australia

By Victoria Alexander and Genevieve Harris

Published 1995

  • About

For this recipe you can use lemon grass, onion and ginger scraps. Keep these when you are preparing other dishes and then use them as needed. Any stock not used immediately can be frozen.

Ingredients

  • 5 kg (10 lb) chicken bones
  • 2 large brown (yellow) onions

Method

PREHEAT THE OVEN to 200°C (390°F). Place the chicken bones in a baking pan and roast for about 20–30 minutes. They should be