There are a few things in life I feel like everyone ought to know how to do, and Chicken Stock is one of them.  Not only is the store bought stuff full of salt (that’s pretty much all it is) but well, it’s not even real chicken. And guys, homemade chicken stock is so easy to do, and it’s just plain good soul food too.

Here’s the one I make at home.  It differs pretty much every time I make it, but these are the tried and true ingredients – the ones I always make sure to have when I’m ready for another pot of this stuff.

You can go to any butcher and ask for chicken bones. Some nice ones will give them away, and others will charge you about a dollar or 2 for a pound. For this recipe I used 3 chicken bodies and 2 turkey necks.

You’ll Need:

• 2kg (4 and 1/2 lb) raw chicken bones, preferably free-range or organic. This comes to about 4-5 chickens.
• 1/2 head of garlic, unpeeled and cut into larger chunks
• 2 medium onions, roughly chopped
• 3-4 bay leaves
• A small bunch of fresh cilantro
• A bunch of fresh parsley
• 1 Tbsp pepper
• 1 Tsp coarse sea salt
• 3 green onions
• 6 litres cold water (Just enough to top it all off)

*Some people will add carrots, celery, and other root veggies, but because I add those to my soups after, I forgo in the stock process.  If you’d like one of those recipes, do check out this one.

**You’ll also notice I don’t add much salt. I’ll add more to taste once I’m in the soup process.

Instructions For Slow Cooker:

1. Place the chicken bones, garlic, vegetables, herbs and pepper in your slow cooker. Add the cold water and set to slow (10 hours).
2. Close the lid, and forget about it.
3. Once the time is up, you’ll want to separate your stock from the bones by passing it through a fine sieve.
4. Allow to cool for about half an hour, then refrigerate. Skim fat once refrigerated.
5. I usually divide it into smaller plastic containers at this point and use it up in soups and stews.

(Make-ahead: Cover and refrigerate for up to 3 days or freeze for up to 1 month.)

Instructions For Stove Top:

1. Place the chicken bones, garlic, vegetables, herbs and pepper in a large, deep-bottomed pan.
2. Add the cold water and bring to the boil, skim, then turn the heat down to a simmer.
3. Continue to slow simmer for 5-6 hours, skimming as necessary – you’ll want to separate your stock from the bones by passing it through a fine sieve.
4. Allow to cool for about half an hour, then refrigerate. Skim fat once refrigerated.
5. I usually divide it into smaller plastic containers at this point and use it up in soups and stews.

(Make-ahead: Cover and refrigerate for up to 3 days or freeze for up to 1 month.)

Got any tried and true recipes of your own? Let me know!

xx