Yield: 2-3 Cups (1 pint)
Dr Mark's Famous Chicken Stock
Mark has been making this delicious recipe for the last 5 years. We hate to waste the rest of the chicken after a roast, and this is the perfect way to extract lots of nutrients and minerals for the whole family to enjoy. The stock is the base for Dr Sam's famous chicken soup.
Prep Time
10 minutes
Cook Time
3 hours
Total Time
3 hours 10 minutes
Ingredients
- Stripped chicken carcass or 6 chicken leg bones (and chicken skins)
- 2 peeled garlic cloves, chopped
- 1 tsp Himalayan or Celtic salt
- 1 tsp dried oregano or 1 Tbsp fresh chopped oregano
- Cracked pepper
- Optional vegetables: eg Roughly chopped whole carrot, celery rib or whole onion
Instructions
- Put all of the ingredients into a saucepan and cover with water.
- Bring to the boil and then reduce to a simmer with a slightly open saucepan lid.
- Simmer for 3 hours.
- Remove from the heat and strain the liquid through a sieve into a jug.
- Pour the hot stock into a clean glass mason/preserving jar and close top loosely.
- Close top tightly once cool and then refrigerate.
