Basic chicken stock

Rough Cooking

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Basic chicken stock

February 14th 2011 10:04

Chicken stock (or stock of any kind really) is one of those recipes which good home cooks should definitely master. A home made stock is superior to any store bought liquid stock, and infinitely better than any stock made from powder or stock cubes. The best thing about making your own stock is that it is really easy, and it sends wonderful smells throughout the house.

This is another recipe from my orange recipe book - and another tick towards my cooking resolutions for 2011.

Basic stock

1kg bones
1 carrot, cut into thirds
1 brown onion, cut in half (leave unpeeled)
2 sticks celery, cut into thirds
1 bay leaf
handful of parsley
water to cover

Place all ingredients into a big saucepan, adding cold water until the bones are covered. Bring to the boil and skim the bubbling fat residue from the top as it rises. Cover with a lid and simmer gently for 2-3 hours. Strain the liquid from the bones and vegetables and leave overnight.

Any remaining fat will solidify on the top and you will be able to scrap this off. Stock will keep in the fridge for 3 days, or if you wish, put in containers and freeze for several weeks. If you do freeze, be sure to do so in useful quantities - about 1 or 2 cups per container.

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Posted By: Helen Randell - Category: No Category

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Comments

4 Comments. [ Add A Comment ]

Comment by Jason King

February 14th 2011 19:55

Sydney Table
Salty Popcorn
Total Randomness

Thanks for this Helen - I have NEVER made my own stock and now I know I can freeze it I am sorted - will def give this a try. But question - how do you get the bones? Do I just use an old chicken carcass after having a BBQ chicken or do I hit up the local butcher?

Comment by cookingrambles

February 14th 2011 22:15

Cooking Ramble
Food Memoirs

I usually roasted a chicken just so I can make stock. Keeping a little chicken on the bone adds depth and flavor and you can use it in your soup.

Comment by Helen Randell

February 16th 2011 10:12

Rough Cooking

Jason - you can buy bones from the butcher, but I prefer to just save carcasses from roasting chicken at home, or if we buy a roasted chicken from the supermarket/ chicken shop at any time. The easiest thing to do is start a freezer bag full of bones and just add to it as you go.