Used as a basis for a tasty soup or as the liquid component in dishes such as stews, curries, sauces and risotto.
Servings 3 Litres
- 1 Large Chicken Carcass *SEE NOTE 1
- 1 Large Onion (no need to peel), quartered *SEE NOTE 2
- 1 Leek, cut into large chunks
- 2 Celery Stalks & celery leaves
- 1 Carrot
- 1 Small Bunch Parsley
- Water to cover (I used 3 litres)
Place leftover bones and skin from a chicken carcass into a large stock pot. *SEE NOTE 3
Add vegetables and parsley and cover with water.
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. Discard the solids. (I use a colander to do this and then strain it again through a sieve.)
Season to taste (*SEE NOTE 4)
Allow to cool and store in the refrigerator or freezer. (See above post for storage guidelines.)
- Use one large chicken carcass or two smaller ones 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 will need a large stock pot (at least 5 litres /9 imperial pints/ 10.5 US Pints in size)
- Remember 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.