Description
Ingredients
- 1kg chicken wing tips (or any chicken bones/pieces)
- 1 onion, diced
- 3 cloves garlic, diced
- 2 carrots, diced
- 2 celery sticks, diced
- 1 baby fennel offcuts, diced (optional)
- 2 sprigs parsley
- 1 sprig thyme
- 1 bay leaf
- 2 litres water
Instructions
SLOW COOKER METHOD
Place all ingredients into your slow cooker on high for 4 hours.
Strain through a fine sieve into a glass jar.
Allow to cool and then place in fridge. Once completely cool a layer of fat should form on the surface, skim this off before using.
Store in fridge for up to 5 days or freeze for up to 6 months.
STOVE TOP METHOD
Place all ingredients in a large stockpot, cover with lid, bring to a simmer over low heat then maintain a very gentle simmer and cook for 2 hours.
Strain through a fine sieve into a glass jar.
Allow to cool and then place in fridge. Once completely cool a layer of fat should form on the surface, skim this off before using.
Store in fridge for up to 5 days or freeze for up to 6 months.
Notes
Different parts of the chicken will result in different types of stock. The wing tips as I have used here, have a lot of cartilage rich joints and so produce a stock full of body.
- Cook Time: 4 hours