Chicken 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:
- Stews and casseroles
- Slow cooker and pressure cooker meals