Chicken Stock
By OcadoLife
Published on 27 February 2023
After feasting on a roast chicken, capture all the gorgeous flavour for another time (and recipe) by cooking up some homemade Chicken Stock. Food writer and recipe developer Kat Mead uses two carcasses here, for a super-sized 3L batch. Store the meat bones in the freezer until you’ve enough to make the stock, then simmer up before savouring in multiple dishes. We suggest putting your stock to work in Kat’s Aromatic Chicken Noodle Soup.Time and servings
3 hrsTotal time
15 minsPrep time
2 hrs 45 minsCooking time
Ingredients
- 2 carrots, roughly chopped
- 1 onion, peeled and quartered
- 2 roast chicken carcasses, skin removed
- 3 bay leaves
- 2 celery stalks, roughly chopped
- 20 g of flat-leaf parsley
- 1 tbsp of black peppercorns
- 20 g of thyme
Method
Step 1
Place the chicken carcasses in a large stockpot. Add the remaining ingredients, plus 3.3L cold water. Bring to a brisk simmer over a high heat. Reduce to low and cook with the lid ajar for 2½ hrs, skimming to remove any scum or fat on the surface.Step 2
Turn off the heat; leave to stand for 30 mins. Strain through a fine sieve into a clean pan; discard the boiled ingredients.Step 3
Cool fully, then skim off any cold fat. Use or chill for up to 2 days or freeze for up to 6 months.