Name: Chicken stock
Prep time: 30 min
Cook time: 2 h
Yield: Makes 1-2 pints
Ingredients: bones from a cooked chicken carcass including skin; 1 carrot, peeled and roughly chopped; 1 onion, peeled and quartered; 1 stalk celery, roughly chopped; 6 black peppercorns; 1 dried bay leaf; 3 fresh parsley stalks; 1 sprig fresh thyme

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Chicken stock

Preparation time

less than 30 mins

Cooking time

over 2 hours

Serves

Makes 1-2 pints

A simple homemade chicken stock recipe, perfect to make the most of roast chicken bones and vegetabe odds and ends.

Shopping list

Preparation time

less than 30 mins

Cooking time

over 2 hours

Serves

Makes 1-2 pints

Ingredients

bones from a cooked chicken carcass including skin
1 carrot, peeled and roughly chopped
1 onion, peeled and quartered
1 stalk celery, roughly chopped
6 black peppercorns
1 dried bay leaf
3 fresh parsley stalks
1 sprig fresh thyme

Method

Put all the ingredients into a large pan and cover with water. Bring to the boil and skim off any scum that has formed. Cover and simmer very gently for 2-3 hours.
Strain into a large bowl and allow to cool. Chill overnight.
Skim off any fat that has formed on the surface. Use within 3 days or freeze.
To freeze, reduce the stock by half by boiling vigorously. Cool. Pour into ice-cube trays and freeze. When frozen put the cubes into a bag, label it, and when you want to use one, just put in a jug and add boiling water to dissolve the cube.

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Chicken stock

Ingredients

Method

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