Preparation time is 5minutes
Cook time is 5hours 15minutes
Total time is 5hours 20minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
9 Ingredients
Number of servings
4
- 2 cloves garlic
- 2 bay leaves
- 2 carrots, roughly chopped
- 2 stick celery, chopped
- 2 onions, halved
- 1/2 bunch flat-leaf parsley, coarsely chopped
- 1.50kilograms chicken wings, chopped
- 1kilograms chicken necks
- 1tablespoons apple cider vinegar
Description
A great stock brings added flavour to many recipes, from soups and stews to roast meats and cooked grains.
Method
Step 1 of 5
Preheat oven to 210°C. Place necks and wings in a roasting pan and roast for 40 minutes, turning halfway through cooking, or until golden.
Step 2 of 5
Combine necks and wings with remaining ingredients in a large stockpot. Add 3 litres water or enough to cover ingredients.
Step 3 of 5
Bring to the boil over high heat. Reduce heat to low and simmer for 4-5 hours. Regularly skim scum from surface.
Step 4 of 5
Using a slotted spoon, remove bones and vegetables from broth and discard. Skim fat from surface, then strain stock and transfer to containers. Stand for 30 minutes to cool, then refrigerate until cold.
Step 5 of 5
Store broth in airtight containers in the fridge for 2 days or freeze for up to 3 months.
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