Jamie Oliver

Easy chicken stock

The best thing to do with Sunday roast leftovers

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Easy chicken stock

Serves 2
Cooks In 4H 20M plus cooling time
Difficulty Super easy
Nutrition per serving
  • Calories
    1472
    74%
  • Fat
    91.6g
    130%
  • Saturates
    25.3g
    126%
  • Protein
    129.8g
    288%
  • Carbs
    25.8g
    10%
  • Sugar
    18.6g
    21%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

Jamie's Kitchen
Recipe From

Jamie's Kitchen

Nutrition per serving
  • Calories
    1472
    74%
  • Fat
    91.6g
    130%
  • Saturates
    25.3g
    126%
  • Protein
    129.8g
    288%
  • Carbs
    25.8g
    10%
  • Sugar
    18.6g
    21%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease


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Ingredients

  • 2 kg raw higher-welfare chicken carcasses , legs or wings chopped
  • ½ head garlic , unpeeled and bashed
  • 5 sticks celery , roughly chopped
  • 2 medium leeks , roughly chopped
  • 2 medium onions , roughly chopped
  • 2 large carrots , roughly chopped
  • 3 bay leaves
  • 2 sprigs of fresh rosemary
  • 5 sprigs of fresh parsley
  • 5 sprigs of fresh thyme
  • 5 whole black peppercorns
  • 6 litres cold water
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Method

Stock is usually one of those things that even chefs don't have time for at home, but here is a really easy recipe for a good chicken stock. I find that I tend to make this after we've had our Sunday roast − I just throw the carcass in a pan with any root veg and herbs I happen to have. However, you'll probably get a cleaner-tasting stock if you use raw carcasses.

Place the chicken carcasses, garlic, vegetables, herbs and peppercorns in a large, deep-bottomed pan. Add the cold water and bring to the boil, skim, then turn the heat down to a simmer. Continue to simmer gently for 3-4 hours, skimming as necessary, then pass the stock through a fine sieve. Allow to cool for about half an hour, then refrigerate. Once the stock is cold it should look clear and slightly amber in colour. I usually divide it into small plastic containers at this point and freeze it. It will keep in the fridge for about 4 days and in the freezer for 2-3 months.

Try this: If you still think you can't be bothered to make stock, then use some good chicken bouillon, or simply buy it premade.

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