Homemade chicken stock

Step 1/ 3

• 4 stalks celery
• 4 carrots
• 2 leek
• 4 onions
• 4 garlic

• cutting board
• knife

Roughly chop the celery stalks, carrots, and leek into large pieces. Quarter the onions and crush the garlic cloves with the side of the knife.

Step 2/ 3

• 2 whole chicken
• 4 bay leaves
• 10 allspice berries
• 2 tsp black peppercorn
• 5 l water

• pot (large)

Rinse the chicken under cold running water. Place in a large pot, add all the chopped vegetables, garlic, onion, bay leaves, allspice berries, and peppercorns to the pot. Pour in the water and slowly bring to a boil over medium-low heat. Reduce heat to maintain a low simmer and let cook for approx. 2 hrs.

Step 3/ 3

• slotted spoon
• fine sieve

If foam settles on the surface, skim it off with a slotted spoon. Remove the chicken and vegetables and use as desired. Strain the stock through a sieve once or twice, according to preference. Enjoy!

Enjoy your meal!