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 a bulb of garlic; 5 sticks of celery; 2 medium leeks; 2 medium onions; 2 large carrots; 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

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Nutrition per serving

Calories 5 0%
Fat 0.4g 1%
Saturates 0.2g 1%
Sugars 0g 0%
Salt 0g 0%
Protein 0.4g 1%
Carbs 0.2g 0%
Fibre 0g -

Of an adult's reference intake

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Ingredients

2 kg raw higher-welfare chicken carcasses , legs or wings chopped
½ a bulb of garlic
5 sticks of celery
2 medium leeks
2 medium onions
2 large carrots
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

Roughly chop the celery, leeks, onions and carrots. Leaving it unpeeled, bash the half bulb of garlic.
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.