Basic Chicken Stock
Makes 10 Cups
1.5kg chicken wings
1 brown onion, unpeeled, chopped
1 garlic clove
1 large carrot, unpeeled, cut into 5cm pieces
1 celery stick, roughly chopped
2 bay leaves
4 thyme springs
2 parsley springs
6 whole black peppercorns
Method
1. Place chicken wings in a large stockpot. Cover with 12 cups cold water. Bring to the boil, uncovered, over medium heat.
2. Add onion, carrot, celery, bay leaves, thyme, parsley and peppercorns.
Gently simmer, uncovered, for 3 hours. Set aside to cool.
3. Strain, discarding solids, into a NON plastic bowl (pouring heated products into a plastic bowl is not good for toxins). Cover and refrigerate overnight.
- freezable for 3 months.
- the fat that accumulates on the broth, please keep with the liquid, this contains beneficial collagen that helps heal the body, smooths the skin (removes wrinkles) and feeds the brain. The collagen is a great thickener to the soups and curries, therefore you do not need to add flour to your recipes and it also helps to satiate you.
