Chicken Stock Recipe
- 1 tbsp olive oil
- 3kg uncooked meaty Bare Bird chicken bones
- 2 celery stalks, finely diced
- 1 leek, chopped into chunks
- 1 large onion, quartered
- 2 small carrots, peeled
- 6 sprigs thyme
- 5L filtered water
- Salt & pepper, to taste
Heat oil in heavy-based pan over medium–high heat. Add chicken bones and cook until dark and golden all over. Add the celery, carrot, onion and leek and sweat for approximately 3–5 mins until soft and golden brown.
Add thyme, pour water over chicken carcases and cook on gentle boil until stock is reduced by half. Pass through fine sieve and add salt and pepper to taste.
Set aside until ready to serve.