Now stock for most people conjures up images of crumbling Oxo cubes into a simmering pan. While there is absolutely nothing wrong with using ready made stock cubes most of the time its great to have some stock in the freezer and chicken stock is stupidly easy to make. Once you have it in your freezer its great to have in reserve to make stews and soups. It adds a certain richness to both that you don’t generally find in stock cubes, plus if you or someone you live with has a cold it can provide great comfort to whip up a batch of quick chicken noodle soup. In addition, its great if you need to watch your salt intake as you can make it salt free.
To make a small batch of chicken stock you will need:
Chicken bones (leftover roast chicken)
A stick of celery
A small carrot
Pick the bones clean of any remaining chicken you want to eat. Keep back skin (if you like skin, I personally don’t) as this adds some flavour.
Peel and chop the onion and carrot and trim the celery. Add to the pan with the cold water.
Switch hob on a medium low heat and allow to simmer for about an hour and a half to 2 hours depending on how the flavour is coming on. Occasionally add a bit of water to make sure it doesn’t dry up. But you can mostly relax and ignore the pan.
When you think the stock is tasty and ready use a sieve to strain the liquid from the chicken bones and vegetables into your desired container. Leave to cool and skim the far from the top.
Not the most glamourous recipe ever but one you won’t regret learning, especially if you’re thrifty and like getting the most out of your food.