Liquid gold: chicken stock

chicken stock

Making your own stock really couldn’t be easier yet curiously I’ve never done it before. It’s a combination of time (or lack thereof), combined with the fact that I only have one casserole – and whenever I have some blissfully uninterrupted time in the kitchen I’m usually cooking up a vat of food for the week ahead.

When you work full-time, especially ‘London’ full-time, which tends to be a 12-hour stint out of the house, it’s hard to carve out a five-hour slot in the kitchen. I should really invest in a slowcooker, but the budget and distinct lack of available storage space in our flat has prevented me from doing so, thus far. Still, ever since I started this project, I’ve been freezing bones and carcasses for this very purpose and it has finally paid off.

1 chicken carcass, stripped

1 carrot, cut into three

1 onion, quartered

Any odds and ends of herbs (I used half a bunch of parsley on the wane, plus sage, rosemary and thyme from the garden)

A handful of chopped celery from the freezer

Bung all the ingredients into a large casserole, cover with boiling water then simmer for four-five hours. Strain, then freeze the liquid in portions to use in soups, stews and sauces.

Note: I’ve had to change the title of this piece in view of our FIRST GOLD MEDAL!!!!!! Go Team GB!

  1. Margaret said:

    Having a stash of chicken stock in the freezer is great. We eat a lot of chicken and are always making stock. Initially we let it simmer for a long long time but now (because of lack of time and/or boredom keeping an eye on it!) we tend to let it simmer for a little over an hour, let it sit whilst it cools before straining and, I’m no culinary genius but it’s always very tasty in dishes we use, like risotto, soups, stews and pies.

    • Ooh – great to know, thanks Margaret! I shall try the one-hour stock next time we have some chicken bones going spare. Thanks for dropping by! X

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