Chicken stock (1)
I try to make chicken stock whenever we have a roast chicken or turkey. Although most recipes call for the bare carcass, I usually throw all of the leftover vegetables, potatoes etc. in as well. The most important thing is to skim the fat as it can make a very greasy stock otherwise.
Once the stock has cooled, pour into individual plastic or paper vending machine coffee cups and freeze them. Ideal for individual recipe servings.
Ingredients
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- 1 chicken or turkey carcass, parson's nose removed
- ½ head of garlic or a handful of garlic cloves, smashed with a rolling pin but not peeled
- 2 sticks celery
- Huge handful parsley
- 3 large carrots, chopped roughly, include the leaves if possible
- 2 leeks, chopped roughly
- 3 bay leaves
- A handful of thyme
- A handful of rosemary
- 6 whole black peppercorns
- 2 large onions, quartered
- Any leftover vegetables
- 5 litres cold water
Method
- Place all of the ingredients in the biggest pan you have. A jam making pan is good for this
- Bring to the boil then reduce to a simmer
- Simmer for 3 to 4 hours.
- Allow to cool for an hour
- Spoon any fat from the surface and discard
- Refrigerate or freeze for later use
Make a meal of it!
Why not try the recipe for Poule au pot. You'll get a hearty meal and also about a litre of good quality chicken stock at the same time.
Chef's tip
If you really can't be bothered to make chicken stock then Knorr chicken stock cubes seem to be a reasonable alternative.
Although in a modern freezer, meat stock will keep almost indefinitely, it will be past its best as far as flavour is concerned after 9 months.
See also
- Chicken stock (2)
- The trick to making crystal-clear stock: Ice filtered consommé
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