Used as a basis for a tasty soup or as the liquid component in dishes such as stews, curries, sauces and risotto.
Servings: 2 Litres
- 1 Leftover bones and skin from 1 large cooked or raw chicken carcass (or 2 smaller roast chickens) *SEE NOTE 1
- 1 Large Onion quartered
- 1 Leek cut into large chunks
- 2 Celery Stem cut into 4, use the leaves too
- 1 Carrot, unpeeled, cut into 4
- 1 Small Bunch Parsley stems and leaves
- 1 Bay Leaf
- Water to cover approx. 3 litres/3 quarts
Place all the chicken stock ingredients into a large stockpot and fill approx 3 litres/3 quarts of cold water, enough to cover the ingredients.
Bring to a boil and then immediately reduce heat to bring the stock to a low simmer.
Simmer, partially covered, for at least 4 hours. For a clearer stock, skim off any foam that comes to the surface.
Strain the stock to separate out the solid pieces. (Position the lid on the pot to hold back the bones and vegetables, and pour the liquid through a fine mesh strainer into another pot or bowl. If you prefer you can remove the solids with a slotted spoon before straining.) Discard the solids.
Season to taste (SEE NOTE 4)
Pour the stock into suitable containers for storage, this will also help it cool faster. Allow to cool then refrigerate / freeze.
Nutrition facts are a very rough guide only, calculated using an online nutrition calculator. As vegetables are discarded, facts are very much an estimate.
- Use one large chicken carcass or two smaller ones raw or left over from roast chickens. You can also use chicken pieces, such as legs, thighs, wings and feet.
- Stock is great for using up vegetables that are coming to the end of their life or vegetable scraps (e.g carrot tops, peelings etc) The above vegetable measurements are a guide only.
- You should end up with approx. 2 litres / 2 quarts of stock. If you find yourself with quite a bit more, you may wish to reduce it by simmering on low (or the stock will be too weak). If you have a lot less than 2 litres you can top up with water.
- Chicken Stock is an ingredient, not a finished product. It should have a chicken taste but shouldn't be overpowering. It is not a soup. A little seasoning can bring out flavour. Do not season if using to make baby food.
- Refrigerate for up to 4 days or freeze for up to 6 months.
- If you wish to remove some of the fat, cool the stock quickly and it will be easy to remove from the surface before use.
- When you simmer a chicken carcass for long enough, you extract the collagen from the bones. This collagen in the bones is what causes the cooled down stock to gel. It is completely natural and will only happen in well-made stock. Once you reheat it, it will melt and return to a liquid.
Calories: 78kcal | Carbohydrates: 17g | Protein: 3g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 130mg | Potassium: 520mg | Fiber: 4g | Sugar: 6g | Vitamin A: 8422IU | Vitamin C: 50mg | Calcium: 135mg | Iron: 3mg