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.
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