LCD – All Recipes, Sauce & Stock
1 free-range organic chicken skinned
4 stalks celery
2 onions finely chopped
2 leeks finely chopped
2 carrots chopped
2 garlic cloves chopped
1 heaped tablespoon chopped fresh ginger
Freshly ground black pepper to taste
Pinch sea salt
(GF, DF, YF, NF)
Place all the ingredients in a large saucepan with about 12 cups of water, cover and bring to a boil.
Reduce heat and simmer slowly for 2 hours.
Cool overnight and remove any fat from surface.
Strain, then store the stock in the refrigerator or it can be frozen in small containers for future use.
To make basic fish stock you simply replace the chicken with one whole fish of your choice (snapper, perch, whiting, etc). You will need to pass it through a sieve to remove fish pieces and bones before refrigerating. Alternatively an all natural real chicken stock from the supermarket is a good substitute, but if possible it is preferable to make your own chicken stock.