I use chicken stock a lot to make gravy, casseroles, sauces and soups. Making chicken stock with the leftover bones and meat from a roast chicken dinner is a great way to make your money go further. Chicken stock is full of nutrition and reduces your food waste significantly. As if that wasn’t enough, the house smells amazing whilst the stock slowly bubbles away on the stove. I also save up bones from chicken thighs (not ones that have been handled whilst eating) then pop them in a bag in the freezer to make stock with later.
1 chicken carcass
1 large onion
3 medium sized carrots
3 celery stalks
1 head of garlic
1 tsp salt
2 bay leaves
- Put the chicken carcass into a medium sized stock pot or large saucepan then roughly chop the carrots and celery. This means there is more surface area of vegetable which will make your broth tastier.
- Do not peel the onion because it’s the skin that gives the stock its beautiful colour. Cut it in half and place the two halves skin side down on the vegetables then add the bay leaves and salt.
- Turn the tap onto a slow speed and gently fill the pot with water until the chicken carcass is just below the level of the water. Adding the water slowly stops the stock becoming cloudy.
- Put the pot on a medium low heat for 3-6 hours. The longer it cooks the deeper the flavour will be. If you keep the temperature low the stock stays nice and clear and there’s no need to skim the top.
- Strain the stock through a colander into a clean bowl then discard the meat and vegetables.
- Wipe the pan clean with a piece of kitchen roll then strain the stock back into the pan using a fine mesh sieve. Repeat the process by straining the stock through a fine sieve one more time into a jug or clean bowl.
- Store the stock in sterilized jars in the fridge for up to a month.