Seriously, once you make this, you’ll wonder why you’ve put off making your own stock for so long – it’s ridiculously easy and has that ‘feel good’ factor from making it from scratch – which you’ll also get whenever you use it. Either make it in a pot on the stovetop or in a slow cooker and let it go all day – put it on before work and it’ll be ready when you get home… done! I freeze most of mine in different size containers (ice-cube size included), so it’s always at the ready for throwing in a casserole, making a quick soup or adding a bit of liquid to a stir-fry. If you don’t have the exact ingredients listed below, just throw in whatever vege and herbs you do have, it’ll be fine!

 

StockIngredients

6 chicken frames*
3 cloves garlic
1 onion
1/2 leek
2 carrots
2 sticks of celery
handful of fresh parsley
sprig of fresh rosemary
few sprigs of fresh thyme
2 bay leaves
6-ish whole black peppercorns
cold water (to cover)

*If you want a more flavourful stock, roast your chicken frames in the oven for 30mins at 180°C – pour in all the juices that come out of it into your stock pot too!

 

Method

Chop vegetables roughly and put in a big pot OR slow cooker. Put in the rest of the ingredients, cover with cold water and simmer 3-4 hours in a pot OR 6 – 8 hours on high in a slow cooker.

Pour liquid through a fine sieve and cool for 30mins – refrigerate (keep up to 4 days) or freeze (2-3 months).

Seriously, stop buying stock in a box.