Homemade chicken stock

Homemade chicken stock – it’s really easy to make and well-worth the effort. Not only that, it helps to prevent food waste. why just throw away your roast chicken when you’ve cleaned-off the meat, when you can use it to make a delicious homemade chicken stock?

Stock, as the name suggests, is a fundamental ingredient in many dishes, and the quality and flavour of the stock you use can make a real difference to the taste of the finished dish.

Although it’s super-easy to just boil a kettle of water and crumble up a stock cube, it will never taste as good as using a fresh stock, and homemade stock is best of all (there’s no fresher).

Every time we have a roast chicken, I make a point of turning the leftover bird into a fantastic homemade chicken stock. It keeps in the fridge for a few days, so there’s usually plenty of time to plan chicken another dish to use it in, or for my partner to use it in one of the delicious soups she loves to make.

You can also just freeze the stock and take it out when you need it; it will happily keep in freezer for around three months.

The easy thing to do (if you don’t eat all the bird in one go) is to strip off all the edible meat the day after cooking, leaving only the bones, gristle and undesirable fatty meat around the bird’s back. The good meat can be used in another dish, eaten cold in a salad or used to make sandwiches.

If you used this roast chicken recipe (or a similar one), you’ll have leftover roasted vegetables at the end of cooking. You can use these to make this stock, or use fresh veg – it’s up to you. If the former, place the leftover veg in a large saucepan, add a little cold water and – once cooled – leave the pan in the fridge overnight. All you need to do then is heat the pan and throw in the chicken and the water (plus a little seasoning) when you’re ready to make the stock.

So, next time you’re about to chuck your finished roast chicken away, try turning it into delicious, homemade chicken stock instead.

Print Recipe
Homemade chicken stock
A chicken
Prep Time 5 minutes
Cook Time 2 hours
Servings
ml
Ingredients
Prep Time 5 minutes
Cook Time 2 hours
Servings
ml
Ingredients
A chicken
Instructions
  1. To a large saucepan, add the onion, carrots, celery, bay leaves and chicken carcass, and add about 1 - 1.5 litres of water, so the chicken is nearly covered
  2. heat the pan until the water is boiling, then reduce the heat to a high simmer and leave to cook for 1 hour
  3. using a potato masher, carefully crush the chicken carcass to break the back and ribs and to release most of the remaining meat from the bones
  4. add the fresh thyme, season with salt and pepper and cook for another hour, occasionally mashing the mixture further, until the liquid is reduced by half
  5. after this time, take the pan off the heat, give the mixture another quick mash and then strain into another saucepan, using a conical sieve or fine colander
  6. if required, simmer the stock until about 500 ml (1 pint) of liquid remains
  7. leave to cool and then transfer into a Tupperware dish or other storage container
  8. your stock will keep in the fridge for a few days, or can be frozen and used within three months

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