Used as a basis for a tasty soup or as the liquid component in dishes such as stews, curries, sauces and risotto.
Keyword Chicken Stock
Prep Time 10minutes
Cook Time 4hours10minutes
Total Time 4hours20minutes
1Large Chicken Carcass *SEE NOTE 1
1Large Onion (no need to peel), quartered*SEE NOTE 2
1Leek, cut into large chunks
2Celery Stalks & celery leaves
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.