There’s nothing quite like the sense of achievement you get from successfully making your very own chicken stock. The smell of stock simmering away just about equals that of baked bread in our book.
And yes, it’s true that these days there are various super convenient options out there when it comes to various stocks, but as great as they are, nothing tastes quite the same as homemade anything does. Plus, it also makes that roast chicken you recently made come in even more handy! Use this delicious and easy chicken stock in risottos, soups, sauces, bakes and so much more…
How to make chicken stock
- 1 chicken carcass
- 2 carrots, roughly chopped
- 2 sticks celery, roughly chopped
- 1 onion or leek, roughly chopped
- Any other leftover vegetable peels*
- Bouquet garni (2 bay leaves and parsley stalks tied together with string)
- A few black peppercorns
- 1⁄2 tsp salt (optional)
- Put the chicken carcass into a large pot, add the remaining ingredients, plus 1 litre cold water. Slowly bring the water to the boil – the longer it takes to come to the boil, the clearer your stock will be.
- Turn down the heat to its lowest point and simmer gently for about 4 hr. Skim off any scum from the surface, then strain the stock into a large jug and use during the week, or freeze in an ice-cube tray to use another day.
*The cheapest and easiest way to make chicken stock is to keep a zip seal bag in the freezer. When you have any vegetable peels, chuck them in the bag. When the bag is full, it’s time to turn those veggies into stock! You can also freeze any leftover bones using the same method.