Chicken Stock

You can buy perfectly good stock from the store. But if you have a little time, homemade stock is just that little bit tastier, and it’s really simple to make. Plus, it’s healthier because store-bought stocks often contain a lot of salt.

The perfect base for many recipes and can be enjoyed just as it is as a comforting, soothing broth. Add to it what you want, boil a little pasta in it to make it more filling, a grating of Parmesan, or as is with a little bread to dunk in.

Also perfect for poaching meatballs or chicken to add protein and make a complete meal. Or simply add some shredded greens until wilted.

Chicken stock is very versatile, so if you have time to make your own, make a big batch and freeze for future meals.

Chicken Stock

Homemade chicken stock has a myriad of uses. Makes around 2 litres,

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Servings: 4

Ingredients Method

Ingredients

  

• 2 kg chicken carcasses, or legs or wings
• 2 brown onions, peeled and chopped
• 3 carrots, peeled and chopped
• 3 celery sticks, chopped
• 2 cloves of garlic, peeled and bruised (squashed)
• 2 bay leaves
• 1 tbsp salt

Method

 

1. Put all the ingredients into a large pot. Cover with water and cook over high heat until the water comes to a boil.
2. Reduce heat to low, cover and simmer for 2 hours, stirring every now and then. A greyish foam will float to the top as the stock cooks, skim this off as it cooks
3. Strain through a fine sieve and discard the solids. Pour into an airtight container and refrigerate overnight.
4. The next day, remove the top layer of fat that has solidified. Discard.
5. Store the chicken stock in an airtight container in the refrigerator for 5 days or freeze for up to 6 months. If freezing, you may want to separate into smaller containers.

Image – AI Generated