Chicken Stock

chicken stockChicken stock is brilliant. Easy to make, easy to store (yes it freezes) and adds an extra mile of flavour to meals that can’t be replicated with anything from a packet. So here’s how it goes: after a lovely roast chicken dinner, or a BBQ Chicken (rotisserie chicken) when all the wanted meat has been taken, you are left with a carcass which you just throw out right?  WRONG!

  • Put the carcass into a pot, the smaller the better, & fill with water to just above the chicken.
  • Simmer (low heat) for an hour or so, more or less doesn’t matter too much.
  • When cooled, scoop all the chunks and bits into a strainer and sit it on top of the saucepan.
  • Pick off as much chicken meat as you can and put all the bones and yuk bits to one side and get rid.
  • Add all the bonus meat to the lovely pot of stock.
  • Pour the lovely stock into jars (or straight into a dish if using right away).
  • When completely cool, pop in the freezer and let it await it’s final destination.

Is great for:

  • Soups
  • Stews and casseroles
  • Curries
  • Slow cooker and pressure cooker meals

1 Comment

  1. […] cups chicken stock (made from the carcass that I used the meat from […]

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