Easy chicken stock

The best thing to do with Sunday roast leftovers

Germany
UK

Would you rather see the UK version? Would you rather see the US version? Would you rather see the Australian version? Would you rather see the German version? Would you rather see the Dutch version? Você prefere ver a versão em português? Close

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 In4 hours 20 minutes plus cooling time

DifficultySuper easy

Jamie's Kitchen Chicken Easter treats Sunday lunch British Sauces & condiments

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

Jamie's Kitchen

By Jamie Oliver

BUY THE BOOK

Tap For Method

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

Tap For Method

Jamie's Kitchen

By Jamie Oliver

BUY THE BOOK

Tap For Ingredients

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.