Homemade chicken stock is one of the most satisfying things you can do in the kitchen. It’s so easy to make, full of nutrients and uses every part of the bird.
Firstly save those old ice cube trays…
The best thing about this recipe is that you do not need to stick to it ridgedly. Simply use up leftovers from the fridge in pretty much any quantity you like.
Ingredients
- 1 whole chicken carcass including wings and discarded bones
- 1 onion peeled and quartered
- 2 carrots roughly chopped
- 2 celery stalks roughly chopped
- 2 x bay leaf
- a handful of whole peppercorns (usually around ten or so)
- 1 tbsp apple cider vinegar (this is important as it helps to draw out the nutrients)
- 1 tsp salt
- plenty of water (enough to cover, and then keep topping up as needed)
Method
- In a large pan add all of the ingredients and fill with cold water until the carcass is covered.
- Cover with a lid and bring to the boil and then turn down to a simmer and cook for a minimum of 4 hours but ideally 12 hours or more if you have a slow cooker. You can also take it off the hob and keep the whole pan in the fridge and continue to cook off the following day. Keep topping up with more cold water as necessary.
- Towards the end of the cooking time you will still have lots of liquid which will need to be strained so take off the hob and leave to cool for ten minutes or so.
- Push the stock through a sieve using a wooden spoon. If the chicken has been cooking for long enough the bones should become soft and the more goodness you can squeeze through the sieve the better. See this article that tells you more about the wonderful health benefits of homemade stock and bone broth
- Discard the bones and return the stock to the pan and boil rapidly to reduce to a nice thick consistency, similar to the thickness of honey, but remember this is not an exact science. The more you reduce the stock the more intense your stock cubes will be so it is up to you how you want it. Spoon off any discard any foam that gathers.
- Pour your homemade stock into ice cube trays and/or small plastic containers and freeze. If using an ice cube tray put the filled tray in the freezer for 15-20 mins to allow the stock to set to enable you to then easily put it in a food bag and twist tie it to keep covered from the elements. Voila! No more shop bought chicken stock cubes 🙂
