easy chicken stock

What? '....I find that I tend to make this after we've had our Sunday roast ...'. <br /> So it must be cooked....so why does it say raw D'oh!<br /> ingredients <br /> • Makes 4 litres/7 pints<br /> • 2kg (4 and 1/2 lb) raw chicken carcasses, preferably free-range or organic, legs or wings chopped<br />

The slow cooker is the way to go, just chuck the carcass and all the ends and trimmings in while you are cleaning up the dishes and leave it on low overnight. You wake up to a lovely stock and dreamy smelling kitchen. I have a batch on right now with the reminants of my first roast duck (yummy). Also saved all the duck fat rendered off for future roast potatoes and such. Thank you Jamie for your wholistic cooking style and your food/family/environment ethics.

This is great! First time to make it, will definitely continue. This will go well with most of the things in chickenbrothrecipes.com

Does it seem silly to anyone else that everyone is posting their own recipes? Seeing as we came to this site for a recipe it only makes sense to me that posts would *slightly alter this recipe as some extra advice rather than post entirely new recipes. if we wanted a different one, we would go elsewhere.

Just put my stock on, been on about half an hour..grabbed a load of herbs from the garden..onion, carrot, celery, garlic etc in some more dried herbs..using carcass from ready cooked chicken. Feel very domesticated today made a lovely weetabix cake and used Jamie's cauliflower recipe to go with the chicken :o)

I keep all the bones from fresh roasted chicken, turkey, quail - once a year, courtesy of my German in-laws, I get the whole carcass & bones of a roasted goose - and keep bones in freezer in a plastic bag till I need to throw them in my stock pot. Roasted bones give a much better flavor to stock :-)

I save carcasses from deli chickens. When I have 3 or 4, I make stock. When making my own is not possible, time-wise, I buy Kitchen Basics sodium-free chicken stock. I use my stock (homemade or store-bought) for making gravy, cooking rice, moistening stuffing, mashing potatoes, etc. The uses are endless.

Some great posts here. Very happy to read about each individual style of stock making. Glad to hear people are still doing it at home and not everyone has given in to the convenience and inferior flavor of 'Campbells Real Stock'. In my very narrow minded opinion, if you have to reinforce that something is real, it probably isn't! <br /> <br /> Stock On!

With all the wonderful contributions Jamie Oliver adds to our world - a couple of you have a go at him for using too much gas or electricity to make a HOMEMADE stock??????? are you guys crazy !!! what about the packaging that you buy pre made stock in from the store - pretty sure it cannot be recycled & is made from petro chemicals so give the guy a break !<br />

Whenever I make a chicken dish, I usually buy a whole chicken and break it down. I figure if it costs 3 euros for 2 breasts, may as well pay 4 euros for the whole thing. In the long run, it is cheaper if you're willing to do the extra work. I then save the back, skin, bones, etc., and throw them in a bag in the freezer. Once I've accumulated 3-4 carcasses, I make my stock, which yields about 6-8 liters. I freeze what I don't need immediately, and with this cycle, I make stock about once a month. Sure it's more work, but so much tastier than store-bought or bullion cubes.

I’m loosing sleep over this! I’ve been trying to make chicken stock but I don’t think it looks right. My butcher always leaves some skin and meant on the chicken carcasses so I cut away as much of it as I can but there is still some meat left over. I chuck it all in a slow cooker on low for 24hrs. In the first few hours the water like light soapy water, is that right? So what I want to know if it’s okay to have meat left over on the chicken carcasses and just not sure if the meat ruins the taste or the stock after cooking it for so long? It is tender meat after all. PLEASE PLEASE HELP!

Let's make this simple - buy a chicken, roast it & eat it! And make stock with the rest - but whoever said 1-1.5 hours is missing out on a proper stock. I do mine for 2 days, at least!<br /> <br /> Presumably, you will have vegetables when you cook the bird, so take a stock pot & put all your peelings from carrots, leeks, etc into it. <br /> <br /> Cut an onion in half & chuck it in too. You should also stuff the cavity of the bird with another onion & a lemon/bayleaf/thyme, etc. So, put the ends and outer bits of the onion in your stock pot too - not the lemon.<br /> <br /> Break a couple of carrots into it & the leafy parts of celery. Chuck a few peppercorns in & a bayleaf & a sprig of thyme.<br /> <br /> When you've eaten what you need off the chicken, pick off all the bits of meat left & put aside in the fridge (don't forget the oysters underneath the bird!).<br /> <br /> Break the carcass apart & simmer it on low till you go to bed, then off. Resume in the morning & repeat for the next day, stirring every few hours & topping up with water when it needs it.<br /> <br /> Your bones will have introduced ALL their flavour, the veg will be like sludge & you will have the best stock in the world - trust me.<br /> <br /> Finally, strain the stock.<br /> <br /> You can now make soup, or a casserole, or the finest risotto - add the chicken you have saved earlier or veg or whatever.<br /> <br /> 1.5 hours does NOT make a good stock - you have not lived until you make one over a few days!<br /> <br /> <br /> <br />

Jamie Oliver, I love what you do! *Not sure that you read this but eh.. I'm saying it anyway ; ) <br /> Growing up, no one taught me to cook.. I figured there must be better food than McDonalds, hambugar helper and all other boxed food! I started reading and using google to figure out how things are done.. I discovered your sight and your t.v. show awhile back and I have been following you ever since! Thanks! <br /> I actually learned how to make homemade chicken soup a few years ago by approching some old lady in the grocery store one day.. She was surprised but happy to help. I have been trying different things here and there.. adding by own and such. I can't wait to try your recipe! Thanks again :)

People! You use raw chicken bones or cooked bones. There should be very little meat on the bones, so there's nothing to do with left over meat. Whenever I cook bone-in chicken I throw the bones in a crockpot with whatever root vegetables I have & then it's the perfect amount to make a crockpot full of soup.

I have found that browning raw carcasses in the oven is better, as when raw, the flavor wasn't so good. Also using a pressure cooker reduces cooking time to 30 minutes. Then when cool it makes a lovely jelly which has fat on top which is easy to remove. Makes smashing soup base!

Global warming... come on, i hope you don't have a car, use a furnace or air conditioner, wear anything made of rubber, watch television.... I could go on for days, 3.5 hours of simmering stock is well worth it, I make stock once a week, chicken and brown veal, and my gas bill was 12$ last month. Besides factories don't pollute right???

It DOES need 4 hours. 1 and a half hours isn't enough time for the flavor to develop. Remember, you don't have to stand over the pot for 4 hours. you can do other things.

use chicken on the bone (any cut) and use left over giblets. potatoes, carrot, celery, squash, corn on the cob. yum.

It doesn't need 4 hours - 1 1/2 - 2 hours is enough. That's a lot of veg too - one onion, carrot, celery stick and bayleaf usually enough for a small-medium carcass. Definitely worth home made than shop bought though.

if you don't have an entire carcus, you can save the bones from chicken thighs and legs and use these instead. They will keep in the freezer while you build up enough

making a stock produces a much richer tasting dish than any supermarket stock, means you don't waste meat. You also don't have to use the highest quality veg, so can get rid of slightly older veg... very cheap!

To the person concerned about gas use equating to global warming in the making of chicken stock, a fair comment, however i pondered your remark but then realized that the home made way probably does emit less carbon if you compare it to the purchased alternative.
The energy used to make it in the factory, the packaging, the transport used to get the ingredience to the factory, then the transport used to get the product to the wholesaler, then to the supermarket? Alot of energy used in this process. Probably better to make it, if you're concerned about global warming.

I make 6lts of chicken stock each week and use it for most of my cooking.
I buy 6 or 7 raw chicken carcasses ($2.00), simmer for 2-3 hrs with 1/2 cup vinegar & 1/2 tbls of salt. I don't like wasting any meat that is left on the bones, so I remove and freeze the meat for my chicken soup. I put stock in fridge, next day I remove fat.
Everyone that has tried my chicken soup always asks me for the recipe, so if any readers want to try it, follow my recipe :-
4 cups home made chicken stock,1 carrot shredded,1 onion diced, 1stalk celery finely chopped, 1 large potatoe finely cubed, left over chicken from stock or 300gms chicken mince and 1 pack of 2 minute noodles.
Bring stock to boil, add all veges, simmer for 10 - 12 minutes, add left over chicken or chicken mince and noodles.
Serve with crusty bread and enjoy.

ok seriously, chicken stock is very easy to make. and takes the same time as what was orginally posted, brown stock takes longer.

what you need is a stock pot, a chinoi or china cap, chicken bones,


6 oz onions chopped, 3oz celery,3oz carrots. this makes a standard mirepoix.

you may also want a sachet de piece
black peppers, thyme, and bay leaves.

ok fill the stock pot with the chicken bones, fill it 2 inches above the bones with cold water. bring to a simmer and then add the mirepoix and the sachet. let it simmer for 4 hours skimming every so often. strain the chicken stock through a chinoi into another pot. set the strained stock in a tub of ice water and stir tell its temperetur reaches 90 degrees then through in a fridge or freezer.

that is how all chefs make there chicken stocks.

Buying chicken stock ( or any other stock for that matter) is for those same folks that buy bottled water.
The carcass's and fond of roast chickens, ducks, turkeys and leftover bits are grist for the mill.
If one debones a bird the raw bones and such can be saved in the freezer until
one has enough for a good sized pot of stock. Don't toss the fat. save it.
Chicken fat isn't as good as duck or goose fat but it's good.
Either way you will end up with a stock that is way better than anything you can
buy in any form except maybe hiring someone to make it for you.
Perhaps Jamie will come to your house. :-)

Oh come on people! Buy a slow cooker and chuck it in there overnight - easy! Takes too long! For goodness' sake! You can do other stuff while it cooks; you don;t have to watch it. home-made soup from home-made stock is the best thing EVER. Just do it!

To answer questions to some of you out there, there is not ment to be any meat on the carcass from the start, however if there is that's not a problem , the stock will still taste great, although the leftover meat may not, perhaps giving it to a cat or dog (no bones) is the best way . bones in the bin . a cooked leftover carcass from last nights dinner will make great stock too. suggest using several carcasses stoged in the freezer untill you're ready to make a big pot .(also good to save on global warming as mentioned by someone before)

6 liters of water seem a lot. Is this correct?

If you use a raw chicken, what do you do with the chicken once it's been used for stock? Can you just eat it? Obviously, I'd check to make sure it's cooked thoroughly, but I was wondering if it would taste good. I never made stock before, but I'd like to try it and have the least amount of waste as possible.

Can I ask what do you do with the chicken meat (from the legs or wings) if we only use the stock? Any idea becauase I don't like to waste the chicken meat. Thanks my friends

I have just made this stock with my leftover chicken from Jamie's Perfect Roast Chicken recipe.

I have never made stock before but I wanted to use up the left over chicken - found this recipe, and it was really easy! Just chopped up the veg, put it all into the pan with the chicken and left it to cook.

It taste's great - I will be freezing it to use in recipes in the future. Feeling very pleased with myself so thanks Jamie!

what is skimming?

Simmer for 3-4 hours! Kiumars is right. It uses up too much gas/electricity. Hasn't Jamie ever heard of pressure cookers? Nothing cooks stock like a pressure cooker. I like my stock to set like a jelly. If it doesn't, as far as I'm concerned there's still too much goodness left in the bones. Once the stock is refrigerated, the fat rises to the top in a solid lump and can be lifted off. You don't have to be fussy; the stock does need a little fat. The watery stock you buy in supermarkets just doesn't seem like stock to me. I made soup twice this winter, but it's something I seldom do these days; all the vegetable chopping and the sheer weight of the pressure cooker are too hard on my hands and, because of my increasing clumsiness, take far too long.

simmer gently for 3-4 hours?
How much Gas is going to be used in 4 hrs? Global warming!

these ones take too long to make
buy the supermarket ones there great

I use chicken stock for Spanish Rice!

This is so awesome, super easy and really tasty. I will never buy the cubes again.
If you must buy cubes, get the kind without MSG which not too many people know about. It should be in the refrigerated section and it does expire without preservatives but it's a lot healthier.

I made this but cooked it in the slow cooker , I never ever buy ready made its too salty. I always make veg and chicken stock and freeze in ice cube trays that way you can use as much or as little as needed it only takes a short time to make

Chicken stock is used as an ingredient. It can be used in soups, casseroles, pies etc. Some recipes will call for a stock cube to be dissolved in water then added to the dish, but fresh stock is so much nicer, and healthier!

what do you do with the stock? is it the same as soup, or does it need to go through another stage to become soup?