Chicken and vegetable stock

Chicken and vegetable stock

Makes: 4–5 litres
Time: 3–4 hours simmering

Ingredients

• 5 litres cold water
  
  

• 4 whole onions, quartered
  
  

• 4 whole leeks, cleaned and halved
  
  

• 2 corn on the cob, cut into chunks
  
  

• 1 tbsp whole black peppercorns
  
  

• 1 tbsp fennel seeds
  
  

• 4 sprigs fresh thyme
  
  

• Optional: Chicken bones, leftover carcasses, or vegetable trimmings
  
  

Method

1. Add all ingredients to a large stockpot and bring to a gentle simmer over medium heat.
   
   

2. Skim off any foam that rises to the surface.
   
   

3. Reduce heat and simmer uncovered for 3–4 hours.
   
   

4. Strain through a fine sieve. Discard solids.
   
   

5. Cool and refrigerate. Store for up to 1 week or freeze for up to 3 months.
   
   

Chef’s Note: Roasting the bones and vegetables before simmering adds a deeper, richer flavor.