Classic Chicken Stock

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This classic recipe for chicken stock is a great way to avoid food waste and make the most of your weekend roasts. Good quality stock is a great base for any meal and you can't get better than homemade!

Servings: cups

Author: Helen Best-Shaw

Prep Time5

Cook Time2

Total Time2 5

Ingredients

3–4 chicken carcasses
2 carrots
1 large onion
2 sticks celery
1 clove garlic
peppercorns - just a few
1 bunch fresh parsley

Instructions

Put the broken chicken carcasses in a good casserole dish with a lid that fits.
3–4 chicken carcasses
Break up the vegetables, quartering the onions. You don't need to peel anything. Add everything to the casserole dish and top up with enough water to cover the ingredients.
2 carrots, 1 large onion, 2 sticks celery, 1 clove garlic, peppercorns, 1 bunch fresh parsley
Put the lid on and bring to the gentlest simmer, cooking for 3 hours. Alternatively, place in the oven at Gas Mark 1 for 90 minutes to 2 hours.
When the broth is thick and full of flavour, ladle it into a sieve over a large bowl to strain out the solids.
You can now decant your chicken stock into clean storage jars that have secure lids. I use a jam funnel to do this, as I find it keeps the mess to a minimum. Allow the stock to cool with the lids off.
Once the stock has cooled, you will find that the stock is slightly jellied with a layer of fat on top. Remove this fat with a spoon (you can reserve it and cook with it as you would oil or lard).
You can now either put the lids on and store in the fridge for use within three days, or freeze without the lids, putting them in place once the stock has frozen.

Notes

Storage

Fridge – The fresh stock can be stored in the fridge in sealed jars for three days.

Freezer – To freeze your chicken stock, stand the open jars on a tray in the freezer, ensuring that they cannot tip. Once frozen, put the lids in place. The stock will keep well for at least three months.

Hints and tips

Don’t be tempted to skimp. You need several chicken carcasses to make stock with a good flavour.

When stripping the carcasses to make stock, you do not need to be too picky. Leave some meat on the bones.

Don’t skip the aromatic vegetables. They really do make a difference.

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.