Chicken Stock

By gtbalm

*Tip
Use a raw chicken carcass to make a lighter more refined stock suitable for sauces and Asian recipes. The darker stock recipe, made from a cooked carcass is more suitable for using in stews and soups.

Freezing the stock in ice-cube trays, then transferring them to a freezer bag, means that a few cubes at a time can be added to dishes for extra flavor.

Ingredients

• 1 leftover cooked chicken carcass
• 1 celery stalk (roughly chopped)
• 1 onion (quartered)
• 1 large carrot (roughly chopped)
• 1 leek (green part only)
• sprig of thyme, or some parsley sprigs, or both
• 1 bay leaf
• 1/2 tsp salt

Details

Servings 26
Preparation time 5mins
Cooking time 70mins

Preparation

Step 1

Put the chicken, vegetables, herbs and seasoning into a large stock pot. Cover with 7 cups of water.

Bring to a boil, then reduce the heat to a simmer and cook, uncovered, for 1 hour, until reduced to a bit more than half the original volume. Skim off any impurities from the surface as necessary.

Strain the stock, cool completely, and chill or freeze.