Easy chicken stock

The best thing to do with Sunday roast leftovers

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Easy chicken stock

Name: Easy chicken stock
Total time: 4 h 20 min
Yield: 4 litres
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

The best thing to do with Sunday roast leftovers

“This chicken stock recipe is so simple – just chuck a few things in a pan and let it do its thing ”

Makes 4 litres

Cooks In4H 20M plus cooling time

DifficultySuper easy

Chicken, Easter treats, Sunday lunch, Dairy-free

Nutrition per serving

Calories

41

2%
Fat

2.8g

4%
Saturates

0.8g

4%
Protein

3.4g

7%
Carbs

0.8g

0%
Sugars

0.6g

1%
Salt

0.1g

2%
Fibre

0.2g

-

Of an adult's reference intake

Jamie's Kitchen

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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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Jamie's Kitchen

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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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