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Homemade Chicken Stock

Making your own Chicken Stock is both easy and forgiving. It lends a lovely natural flavour to your cooking and you know exactly what goes in it … it’s not sitting on a shelf, it’s not dried into some sort of crumbly cube and there are no suspicious flecks of ‘flavour’ in it.

Anytime I have a spare chicken bone, I whip up some stock. My freezer often overflows with containers of it, at which point, I am frivolous and use it to cook pasta in!

This is not a hard and fast recipe as you really can work with what you have on hand, but this is a great starting point and you can swap it up as you go.

Ingredients

  • 1 or 2 chicken carcasses
  • 2L cold water
  • 1 carrot
  • 1 stick celery
  • 1 onion
  • 4 peppercorns
  • Parsley stalks of a small gathering of thyme tied with kitchen string
  • 1 tomato
  • 1 piece of lemon rind (optional)

Notes

Other ideas – Left over and stripped bare roast chicken bones thrown in a pot with a couple of the above ingredients and simmered for an hour or two will give you a great easy stock.

Bay leaves, garlic, mushrooms, fennel fronds and spring onion tips can all be added for extra flavouring.

You an also use a kilo of chicken wings instead of carcasses and strip the meat off once cooked and serve as finger food. If using wings or carcasses, a purist would roast the bones in a hot oven for 15 -20 minutes first to colour and add depth of flavour to finished stock, but for a quick stock for baby food, it's not really necessary.

Method

  • 1

    Place all in a pot and slowly bring to the boil. Reduce to a simmer and skim (spoon off any white foamy stuff that rises to the surface, discard). Leave on a very low heat for 2 to 3 hours or until reduced by half.
  • 2

    Strain into a clean bowl and discard remains.
  • 3

    Store in an airtight container in the fridge for up to 1 week or portion and freeze for convenience.
  • Ingredients
  • Method

Ingredients

  • 1 or 2 chicken carcasses
  • 2L cold water
  • 1 carrot
  • 1 stick celery
  • 1 onion
  • 4 peppercorns
  • Parsley stalks of a small gathering of thyme tied with kitchen string
  • 1 tomato
  • 1 piece of lemon rind (optional)

Notes

Other ideas – Left over and stripped bare roast chicken bones thrown in a pot with a couple of the above ingredients and simmered for an hour or two will give you a great easy stock.

Bay leaves, garlic, mushrooms, fennel fronds and spring onion tips can all be added for extra flavouring.

You an also use a kilo of chicken wings instead of carcasses and strip the meat off once cooked and serve as finger food. If using wings or carcasses, a purist would roast the bones in a hot oven for 15 -20 minutes first to colour and add depth of flavour to finished stock, but for a quick stock for baby food, it's not really necessary.

Method

  • 1

    Place all in a pot and slowly bring to the boil. Reduce to a simmer and skim (spoon off any white foamy stuff that rises to the surface, discard). Leave on a very low heat for 2 to 3 hours or until reduced by half.
  • 2

    Strain into a clean bowl and discard remains.
  • 3

    Store in an airtight container in the fridge for up to 1 week or portion and freeze for convenience.
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