Tuesday, 10 February 2015

Chicken stock / bone broth

This is a basic stock that works well for soups and most casseroles (even those with beef or lamb meat)

You can use raw or cooked chicken carcasses.  I usually roast two birds then make stock the next day and this will give me 3-4 portions of stock. The vegetables give the stock more flavour but if you don't have them its fine to make a stock with just seasoning. 

The longer it simmers the more the bones break down releasing good stuff into the stock.

Ingredients (per carcass) 

Chicken carcass
1/2 dozen black peppercorns 
1/2 onion, roughly sliced 
1 small carrot cut into chunks 
1 stick of celery 


Put all the ingredients in a large pan and cover with water (ideally filtered) 
Bring to the boil then simmer on a low heat for at least 3 hours. 
Strain off into glass dishes, allow to cool before storing 

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