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Chicken stock being prepared in a saucepan with chicken, carrots, herbs and chilli

Easy chicken stock

The best thing to do with Sunday roast leftovers

Chicken stock being prepared in a saucepan with chicken, carrots, herbs and chilli

4 hrs 20 mins plus cooling
Super easy

makes 4 litres

About the recipe

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


nutrition per serving

Calories

g

Fat

g

Saturates

0

Sugars

0

Salt

g

Protein

g

Carbs

0

Fibre

of an adult’s reference intake


Recipe From

Jamie's Kitchen

Jamie's Kitchen

By Jamie Oliver

Ingredients

5 sticks of celery

2 medium leeks

2 medium onions

2 large carrots

½ a bulb of garlic

2kg raw free-range chicken carcasses, legs or wings chopped

3 bay leaves

2 sprigs of fresh rosemary

5 sprigs of fresh parsley

5 sprigs of fresh thyme

5 whole black peppercorns

Top Tip

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.

Method

  1. Roughly chop the celery, leeks, onions and carrots. Leaving it unpeeled, bash the half bulb of garlic.
  2. Place the chicken carcasses, garlic, vegetables, herbs and peppercorns in a large, deep-bottomed pan. Add 6 litres of 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.
  3. 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.

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