Chicken stock
- Barney Desmazery
Save recipe
1 litre
Easy
Prep: 5 mins
Cook: 3 hrs
A star rating of 4.7 out of 5.28 ratingsRate
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This essential chicken stock recipe adds depth and herby qualities to any stew or soup. It's versatile and you can add a range of veg for extra flavour
Freezable
Dairy-free
Egg-free
Gluten-free
Healthy
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Ingredients
Nutrition
Units:
MetricUS
-
1kg chicken
carcasses or wings
-
1 carrot
cut into chunks
-
1 onion
skin on, cut into quarters
-
1 leek
cut into chunks
-
1 stick of celery
cut into chunks
-
1 garlic clove
bashed
-
bouquet garni
of 2 parsley stalks, 2 sprigs of thyme and 1 bay leaf, tied with string
-
5 peppercorns
-
1 clove
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Nutrition: per 100ml serving
-
kcal18
-
fat1g
low
-
saturates0.3g
-
carbs0.4g
-
sugars0.3g
low
-
fibre0.3g
-
protein1.5g
high
-
salt0.08g
low
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Method
-
step 1
Tip everything into a large saucepan with a pinch of salt then cover with 2 litres of water.
-
step 2
Bring to the boil, then reduce to a simmer and cook for 3 hours, skimming when needed.
-
step 3
Pass through a sieve and use for your intended recipe. Will keep in the fridge for a week and for three months in the freezer.
RECIPE TIPS
ADDING FLAVOUR
If you have any leftover mushrooms or tomato skins hanging around these can be added to the stock for extra flavour.
HOW TO USE MY STOCK?
- Pot-roasting a chicken is a fantastic method of preparation. It means slow-cooking it in the stock, which turns the meat soft and tender, just to the point when it is starts to fall off the bone. Using homemade stock adds all the more flavour. Try Tom Kerridge’s pot-roast chicken with fresh herbs, white wine and stock.
- A simple soup can easily be pepped up by good stock – and remember, even if your soup recipe says to use vegetable stock, as long as you’re not vegetarian, you can almost always swap it for chicken. Make a simple broth or noodle soup, or try our curried rice soup made with shredded roast chicken and coconut milk.
- Ditch tasteless boiled veg and instead, braise in homemade chicken stock until tender. The veg will soak up the deep savoury flavour of the chicken, so you shouldn’t need extra seasoning. Fennel, pointed spring cabbage and long-stem broccoli work well. Or make boulangère potatoes, a moreish side of thinly sliced potatoes, onions, thyme and stock.
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A star rating of 4.7 out of 5.28 ratings
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