Best chicken stock ever

23 Aug

Chicken stock is like a magic ingredient. I haven’t quite reached the stage as using it as a sauce for ice-cream. But I have thought about it.

Want to make the best chicken stock ever? Here’s how.

First, save up your bones.

It’s far nicer to cook up stock when you feel like it than when you’ve just made a roast, cleared up and frankly, could do with a little sit down and possibly a nap.

So freeze your chicken carcass for (literally) a rainy day, when you can stay home for a few hours and potter while it does its thing.

Leftover bits from drumsticks/ wings are fine too – just keep them all in the freezer.

Normally I make chicken stock because it’s got to the point that I can’t fit anything else in my freezer (it’s not very big). But hey, hopefully you’re more organised than me.

So, feeling like a virtuous cookathon? Then take your chickeny goodies and stick them in the biggest pot you can find. You don’t need to unfreeze them.

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Add:

A few onions – halved. Don’t peel them, but do take off any muddy bits or stringy roots

Carrots, topped and tailed if they’re looking very tired.

Celery. That wilting bit in the back of the fridge is fine.

Bay leaves (if you have them)

Peppercorns.

Any other bits and pieces you think might work.

Add all this to your stock pot along with enough cold water to cover everything.

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Now bring to the boil (with the lid on), turn it down and let it simmer on a medium heat for 3 hours.

Take the lid off and simmer gently for another 3 hours.

Strain the liquid through a colander or large sieve into a smaller pan  – you’ll still have loads at this point.

Simmer on lowest heat until you’ve got about 500ml to 1l. You want to have enough to fill 1 to 2 ice cube trays.

Allow to cool a bit and then pour into ice cube trays. Bung back in the freezer.

That’s it! Amazing chicken stock, with virtually no faff, no messing, and in a very convenient end format. Apologies for the lack of ‘after’ photos. It was dark by the time I finished this time!

Because the stock is so concentrated, 1 or 2 ice cubes will be enough for any meal you want to add it to. Even ice cream…

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One Response to “Best chicken stock ever”

Trackbacks/Pingbacks

  1. Can’t knit, will bake « Nana taught me how - October 9, 2011

    […] in breadmaking, the kitchen is just overflowing with food. I ran out of time to make my Sunday avo chicken stock, so I can’t even put any of it in the freezer (as that’s where the chicken bits get […]

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