A homemade chicken stock from the remains of dinner or the Sunday roast is in a frugal tradition making the most of what you buy. At the same time proper stock is a real luxury ingredient to put in your fridge or freezer ready to add tasty depth and flavour to all manner of dishes that will be far superior to the ubiquitous stock cube.
This chicken stock recipe will add depth and rich qualities to any stew, risotto, sauce or soup. It is versatile and you can add to or adapt it according to your preferences or what is available in your fridge or larder.
Brown Or White Chicken Stock?
There are two technical types of chicken stock: brown stock and white stock. Brown stock is made with the bones from roast meat. The bones are first cooked in the oven, then browned in hot oil with vegetables and you can also add a teaspoon of tomato puree which will add some extra flavour and darker colour.
White stock comprises raw chicken carcass or bones that are blanched and cooked with vegetables. It is a lighter option than brown stock and its flavour should not overpower the other ingredients in the finished dish. You can use this type of stock to make aspic, when chilled, the natural gelatin from the bones will set to form a clear jelly.
Whatever version or combination you choose a chicken stock can be adapted with many different flavours to pair well with the dish it is being used in. Try extra mushrooms, herbs or root vegetables for a real variety of stock types.
You can find our more about where we source our chickens from here >>
Ingredients For Chicken Stock
1 chicken carcass
1 onion, roughly chopped
1 leek roughly chopped
1 large carrot, roughly chopped
1 stick of celery, roughly chopped
1 bay leaf
Small handful parsley leaves and stalk
Cooking Method For Chicken Stock
Take the chicken carcass pull apart and separate the bones, place into a large pot (with a lid). Add in the chopped vegetables, herbs. in a large pot with a lid, and fill with water until all the ingredients are just submerged
Bring to the boil, and then simmer very gently for about 3 (or 4 hours for a big chicken in very large pot). Skim off any discoloured foam that may appear on the surface during cooking. Top up the water if the pan liquid reduces too much. If you allow the pan to boil this will create a cloudy stock with less flavour and emulsified fats.
When sufficient time has elapsed remove the carcass and bones from the pot, using a slotted spoon, take out any other bones and vegetables. Pass the stock through a fine sieve.
Allow the stock to cool before processing further. You can use right away or store in your fridge for 3 or 4 days. NB If you want to make sure that all fat is removed leave in a bowl overnight in the fridge, any fat will rise to the top and set solid so you can easily remove it. If you freeze the chicken stock it will keep very well for up to 4 months. Tip: Freeze the stock in smaller moulds or ice cube trays which makes it easier to defrost what you need in future recipes rather than hacking at a large unforgiving block.