Chicken stock (1): Difference between revisions
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|title=Chicken stock (1) | |title=Chicken stock (1); a recipe | ||
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|keywords= | |keywords=#potatoes #pouleaupot #onions #celery #leeks #carrots #bayleaves #blackpeppercorns #parsley #rosemary #boiledorsimmered | ||
|description=I try to make chicken stock whenever we have a roast chicken or turkey | |hashtagrev=032020 | ||
|description=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.. | |||
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<!-- /seo -->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. | |||
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|CookTime = 3 hours | |CookTime = 3 hours | ||
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====Best recipe review==== | |||
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''<span class="reviewTitle">We still make this now</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4.6</span>/5</span> | |||
<span class="reviewDesc">Be nice to make an ice-filtered version of this too</span> | |||
<span class="reviewAuthor"> [[User:Chef]] </span></span> | |||
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Latest revision as of 17:08, 9 March 2022
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.
| Chicken stock (1) | |
|---|---|
 |
| Frozen chicken stock | |
| Servings: | Servings: 10 - Makes about 5 pints of stock |
| Calories per serving: | 36 |
| Ready in: | 3 hours 15 minutes |
| Prep. time: | 15 minutes |
| Cook time: | 3 hours |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 20th January 2013 |
|
Best recipe reviewWe still make this now 4.6/5 Be nice to make an ice-filtered version of this too |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 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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#potatoes #pouleaupot #onions #celery #leeks #carrots #bayleaves #blackpeppercorns #parsley #rosemary #boiledorsimmered