31 Days of MOO 2017 No. 19 MOO Chicken Stock
Chicken stock is so easy to make, and so much better when you make it. It's rich and thick, full of flavour. Compare that to the thin, watery packaged stocks or the over-salted, artificially coloured cubes and, well, there really isn't a comparison. Homemade stock is just better.
To make a simple stock you need:
Chicken carcasses - two or three
4 stalks celery
3 carrots
2 brown onions
4 cloves garlic
2 bay leaves
1/2 tbsp dried rosemary
1/2 tbsp dried parsley
1/2 tsp dried thyme
pepper to taste
12 cups cold water
Step 1. Add the chicken carcasses and any scrap meat to a large stockpot or saucepan.
Step 2. Add the cold water and bring to a boil.
Step 3. Add the vegetables and seasonings. Bring back to the boil and turn down to a simmer.
Step 4. Cover and simmer the stock 3 - 4 hours.
Step 5. Strain the vegetables and bones from the stock.
Step 6. Return the stock to the pot and simmer a further 1 - 1-1/2 hours until it has reduced by half.
Notes: Use the stock for gravy, to cook rice or pasta, or as a soup base. It will keep in the fridge for 3 days, and can be frozen for up to 3 months. This stock has no salt added to it during cooking; if you think it needs to be salted do so when you use it in a recipe.
I save the carcasses from roast chickens in the freezer until I have enough to make stock. You can buy fresh chicken carcases from the butcher, deli or supermarket but why pay for something you will have after a roast? The roasted bones give the stock a much richer flavour than a stock made from raw bones.
Veggies that look a little sad are perfect for making stock. If you're not making stock when you clean out the veggie crisper put those limp carrots and droopy celery sticks in a bag in the freezer until you need them.
Once the stock is done, don't throw the vegetables and bones out, add them to your compost bin.
To make a simple stock you need:
Chicken carcasses - two or three
4 stalks celery
3 carrots
2 brown onions
4 cloves garlic
2 bay leaves
1/2 tbsp dried rosemary
1/2 tbsp dried parsley
1/2 tsp dried thyme
pepper to taste
12 cups cold water
Step 1. Add the chicken carcasses and any scrap meat to a large stockpot or saucepan.
Step 2. Add the cold water and bring to a boil.
Step 3. Add the vegetables and seasonings. Bring back to the boil and turn down to a simmer.
Step 4. Cover and simmer the stock 3 - 4 hours.
Step 5. Strain the vegetables and bones from the stock.
Step 6. Return the stock to the pot and simmer a further 1 - 1-1/2 hours until it has reduced by half.
Notes: Use the stock for gravy, to cook rice or pasta, or as a soup base. It will keep in the fridge for 3 days, and can be frozen for up to 3 months. This stock has no salt added to it during cooking; if you think it needs to be salted do so when you use it in a recipe.
I save the carcasses from roast chickens in the freezer until I have enough to make stock. You can buy fresh chicken carcases from the butcher, deli or supermarket but why pay for something you will have after a roast? The roasted bones give the stock a much richer flavour than a stock made from raw bones.
Veggies that look a little sad are perfect for making stock. If you're not making stock when you clean out the veggie crisper put those limp carrots and droopy celery sticks in a bag in the freezer until you need them.
Once the stock is done, don't throw the vegetables and bones out, add them to your compost bin.