- 2 kg raw higher-welfare chicken carcasses, legs or wings chopped
- ½ head garlic, unpeeled and bashed
- 5 sticks celery, roughly chopped
- 2 medium leeks, roughly chopped
- 2 medium onions, roughly chopped
- 2 large carrots, roughly chopped
- 3 bay leaves
- 2 sprigs of fresh rosemary
- 5 sprigs of fresh parsley
- 5 sprigs of fresh thyme
- 5 whole black peppercorns
- 6 litres cold water
Place the chicken carcasses, garlic, vegetables, herbs and peppercorns in a large, deep-bottomed pan. Add the cold water and bring to the boil, skim, then turn the heat down to a simmer. Continue to simmer gently for 3-4 hours, skimming as necessary, then pass the stock through a fine sieve. Allow to cool for about half an hour, then refrigerate. Once the stock is cold it should look clear and slightly amber in colour. I usually divide it into small plastic containers at this point and freeze it. It will keep in the fridge for about 4 days and in the freezer for 2-3 months.
Try this: If you still think you can't be bothered to make stock, then use some good chicken bouillon, or simply buy it premade.