Chicken Broth

Free Range Chicken stock is a delicious and healthy way to make homemade soups and add amazing flavour to sauces.

Due to its ease to make and affordability the kitchen at Townsend always makes its own chicken broth. When enjoying a one of our free-ranged chickens remember to save the chicken carcasses and raw chicken trimmings as well as any roast chicken pan juices. All these can be frozen separately and kept in the freezer for be brought out for stock making.

8 lbs chicken bones, broken up
6 L cold water
2 tbsp salt
3 bay leaves
Celery leaves, large handful chopped
4-6 carrots, peeled, chopped
3 onions, wedged
2 tsp thyme leaves or 4 large sprigs of fresh
Parsley, 1 large bunch chopped

Optional: leftover roasted chicken pan juices and scrapings and or raw chicken trimmings of wings, neck, back.

Place broken bones in large stockpot add cold water to cover. Season with salt and fresh cracked pepper. Toss in cut up herbs and vegetables, stir and bring to a rapid boil. When stock is boiling reduce to a high simmer and simmer for 3-4 hrs. stirring occasionally. Important: remove foam that occurs on the top with a shallow spoon or ladle.

When ready strain through a chinois (conical sieve), let cool and pour into freezable containers or freezer bags and freeze.
Note: To make a Brown Chicken Stock roast meat and bones first for 30 min. to add colour and depth of flavour.

By using this stock to create another stock using more bones and meat you would be creating what is known as a double and triple stock depending on how many times this process is done. This double and triple stock gets richer and more flavourful as you repeat the process.

The Chicken can be replaced by any of our poultry products for the same delicious results