Homemade Chicken Stock

Okay, so this may not make you a meal (or look that appetising) but a great homemade chicken stock is the base to so many amazing dishes; it is essential to have in your recipe collection! If you ever buy a chicken to roast, or to butcher as I do, then you have no excuse not to keep the carcass and make a wonderful stock out of it. Trust me you won’t regret it, as it will provide you with such a delicious base to so many great dishes. It also freezes so there is no excuse 😀

–          Chicken carcass

–          1 onion chopped into quarters

–          2 stalks celery – roughly chopped

–          1 large carrot – roughly chopped

–          Small bunch fresh thyme

–          2 bay leaves

–          Salt & pepper

Put all the ingredients in a large pan and cover with water. Bring to the boil and then cover and simmer on a low heat for 3 hours.

Strain the liquid and pour into containers. This will freeze so you can use it when needed.

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26 thoughts on “Homemade Chicken Stock

  1. The best chicken stock is homemade chicken stock. 🙂 We try to keep some on hand all of the time. You can braise veggies in it, make soups and sauces with it, cook pasta and potatoes in it. The uses for chicken stock are virtually endless. 🙂 EVERY food blog needs a chicken stock recipe on it.

  2. I think homemade stock is incredibly underrated these days. 🙂 I roast a chicken once a week, and then make stock afterwards. So many people use stock from a canned, carton, or powder. Yuck! I like to add bay leaves to my chicken stock. Also, if you like the fake yellow look, add turmeric. I freeze extra stock in ice cube trays, it’s perfect for adding to stir fry, and other dishes…

  3. Using a slow-cooker if you have one is a great way to make stock. Put it on the night before and you will wake up to beautiful heart-warming smells throughout the house! I sometimes use chicken necks and they make a delicious stock. A tip my mamma gave me is to add a slice of lemon rind – it gives the stock a nice clear consistency without leaving a lemony flavour. You can’t beat a good chicken stock x

  4. and still people insiston throwing the chicken out and buying cannec stock. The same people then insist that cooking from scratch is expensive and time consuming. Anyone help me to understand the logic? Anyway, sounds really good…

  5. Canned or boxed stock just isn’t the same. I just used the last of my homemade stock. Tomorrow, I’ll be making a huge pot. I like to condense mine and then freeze it. It takes up less space.

  6. Pingback: Kitchen Conjunction No. 2 – Aspirational Stock. « Edible Swansea

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