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Chicken stock

By Nikki K on 24th Jul, 2014

Chicken stock

Method

Makes about 800ml chicken stock.

  1. Roughly chop the peeled vegetables to small chunks of similar size.
  2. Trim excess skin and fat from the chicken carcass, and check that the body cavity is empty. Wash the chicken carcass and place in a saucepan just slightly wider than it is.
  3. Just cover the carcass with cold water – 1.5 litres should be plenty.
  4. Bring to the boil, then immediately turn heat down to a gentle simmer.  Quickly skim all scum and impurities from the surface of the stock with a large spoon.
  5. Add the vegetables, thyme, parsley stalks, peppercorns and bay leaf to the pan. Continue to gently simmer for between 2 and 4 hours. Add more boiling water if needed to keep the chicken covered.
  6. Occasionally check and skim any impurities or scum that forms on the surface of the stock.
  7. Remove chicken carcass from the pan, and then strain the vegetables and herbs out of the stock with a fine-mesh sieve. Cool chicken stock down before placing in one or two storage container.
  8. Once cool enough, cover the stock with a lid or cling film and place in the fridge or freezer. It will last a good few days in the fridge and much longer in the freezer.

Recipe Notes

  • Try not to let the chicken stock boil again once you have turned it down to a simmer as this will affect the flavour.
  • If you need >800ml of chicken stock double the recipe rather than diluting the stock with water as that reduces the flavour.
  • If you only use small quantities, try freezing some in an ice cube tray – so you can use as many/few as you want.
  • Chicken stock is a great base for all kinds of (non-vegetarian!) soups and casseroles. You could also use your home-made chicken stock to poach chicken breasts for the fabulous Poached chicken, avocado and orange salad.
stock  / soup  / gluten free  / dairy free  / chicken
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