Easy chicken stock

Chicken Stock

Serves 2

  • 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

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.

Nutritional Information

Easy chicken stock

The best thing to do with Sunday roast leftovers

More Sunday lunch recipes >
0 foodies cooked this
This chicken stock recipe is so simple – just chuck a few things in a pan and let it do its thing
Serves 2
4h 20m (plus cooling time)
Super easy
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.

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:
  • Calories 1472 74%
  • Carbs 25.8g 11%
  • Sugar 18.6g 21%
  • Fat 91.6g 130%
  • Saturates 25.3g 126%
  • Protein 129.8g 288%
Of an adult's reference intake

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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