Never being one to waste anything I always make stock from my chicken carcasses. Even if I pop the skin and bones into a bag and freeze for a while before using it; on more than one occasion I shouted “Stop!” on seeing a friend about to put bones into the bin, have bagged them up and taken them home.
Homemade stock is a delight for soups, risottos and dahls adding a far better depth of flavour than any powder or tablet. (For ready made stock you cannot beat Marigold Bouillon )
There is loads of flavour in carcasses and bones and all too often people do not bother to make stock, think it is difficult to make, takes ages or feel that it will make their entire home smell. A boiling stock pot smells; there is no doubt about it and I for one do not want my flat stinking of boiled chicken. The answer is simple….
Make your stock in a casserole dish with a tightly fitting lid in the oven.
No steam, no smell and no risk of boiling dry. Simple and about as Fuss Free as you can get!
Pick all the meat off the carcass – a greasy job; but your hands will be beautifully moisturised and soft afterwards as if you have had a paraffin wax treatment – break up the bones and skin and tightly pack into a casserole dish.
Add some peppercorns, a stick of celery if you have one; it will add a huge depth of flavour to the stock without it tasting celery like, or half an onion and a clove of garlic. Cover with boiling water and put in a low oven (GM1) for 90mins, stirring half way through. When done the stock should be thick and golden.
Strain into a bowl for use in the next few days or into pots for the freezer.
Remove the solid fat from the chilled or frozen stock before use – this is far easier and you will remove more than removing the liquid fat from the warm stock.
Perfect, flavoursome and Fuss Free stock – please now never throw another chicken carcass away.