HOMEMADE CHICKEN STOCK – IT’S NOT AS HARD AS YOU THINK

I am not that home cook that has to make absolutely everything from scratch.  Honestly I don’t have that kind of time anymore.  This is an exception as I am trying with every fibre of my being to adios this chest infection.

Don’t get me wrong – good shop brought stock is convenient but having a recipe to make your own, especially when it makes around 2 litres and you can freeze it is always a great thing to have up your sleeve.

Here is the recipe I use to make mine.  You can also add in whatever vegetables you have in the fridge to give maximum flavour.  Plus you know what is in it and there are no nasties, additives, flavours and surprises.

Once you have made this you will always go back to making it again and again.

Freezes perfectly!!!

You will need a large saucepan for this recipe

MY VERSION OF CHICKEN STOCK

1 large roasting chicken

3 large onions, cut into wedges

5 carrots, unpeeled and cut into halves

5 celery stalks, cut into halves

1 leek, trimmed and cut into half

1 bulb of garlic cut in half to expose the cloves

1 bunch of parsley

8 springs of thyme

1 bay leaf

1 bunch of dill

2 tablespoons black peppercorns

2 tablespoons salt

STEP ONE

Chop up all your vegetables ready for the pot.

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STEP TWO

Place the chicken, all the vegetables, herbs, salt and pepper into a very large saucepan.  Add in enough water to cover the chicken.  Place the pot onto the stove and bring to the boil.  Once boiling turn down to a low temperature and simmer uncovered for around 4-5 hours.

STEP THREE

Take the chicken out of the pot very carefully as it will start to come away from the bones.  Place aside in a bowl to use later in some soup.  Strain the contents of the stock pot through a sieve into a large jug or container with a lid.  Chill the stock overnight.

The next day remove the surface fat from the top of the stock and discard.  Use immediately in some soup or a braise or pack into 500ml or 1 litre containers for the freezer.

Will keep for 3 months in the freezer.

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This is the colour of the stock once it has been strained.  Recipe for chicken noodle soup to come.

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If you make a batch of this, please let me know what you think.

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