Free Healthy Recipe - Chicken Stock

Dairy free, Gluten free, Low carbohydrate, Low fat, Low GI, Low sugar, Wheat Free

Soup needs stock and nothing beats home made stock - this recipe makes 2.5 litres which can be frozen in batches for up to 6 months. It's worth boiling up your bones everytime you have a roast chicken. Anticipate winter!

2 brown onions unpeeled
2 carrots unpeeled and chopped
2 sticks celery, leaves included
1 sprig thyme
3 litres water
3 stalks parsley

Add chicken, carrots and celery to a large stock pot with 3 litres of water. Slowly bring to the boil skimming the surface of scum regularly. Reduce the heat, add the herbs and simmer gently for 3 hours.
Strain stock through a sieve pushing the solids with a spoon to remove any excess liquid. Discard the solids and leave to cool. Refrigerate then remove any set fat from the liquid.

Makes 10 servings (serve = 250 ml or 1 cup)

Scale recipe to serves

Prep Time: 5 mins
Cooking Time: 3h 30
Ready in: 3h 35

Suitable for:
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Nutritional Information - Per Serve
Kj 75 kj
Calories 18 kcal
Fat 0.3 g
Total Carbohydrate 1 g
Total Protein 2.5 g

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