Own-made Chicken Stock
A simple chicken stock flavoured with garlic, thyme and rosemary.

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Own-made Chicken Stock

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Ingredients

1 left-over cooked chicken carcass
4 cloves of garlic, peeled
a few sprigs of thyme
a few sprigs of rosemary
1 onion, quartered
1 carrot, whole

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You can add any root vegetables you have in the cupboards to increase the flavour of the stock.
Makes 3 litres.

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Ingredients

Directions

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One way I like to get ahead with meal planning every week is to roast a small, additional chicken on the weekend (costing a few pounds at most) with the intention of using it for a dinner or two (curry? fajitas?) and also in sandwiches and salads for the week.  Cook once, eat, well, more than once!

In particularly frugal weeks, and when I know I’m going to make use of it, I also use the left-over chicken carcass to make this: my own-made Chicken Stock.  If I’m making a paella or risotto then I prefer using my own stock as I know it has no added salt in it; the rest can be frozen in ice-cube trays to be added to dishes in the future.

Makes 3 litres.

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Steps

1
Done

Put all of the ingredients in a large stock pot along with 4 peppercorns and three litres of water. Bring to the boil and then turn right down to barely a simmer.

2
Done

After half an hour or so, check to see if you need to skim any fat off the surface. You can either do this carefully with a spoon or by dropping in an ice cube to attract the fat.

3
Done

Repeat skimming every 30 minutes until the stock is ready. There's no real rule about when this will be; the longer you leave it, the more concentrated the flavours will become. But, leave it too long and you risk cooking it all away - about three hours or when its reduced by half should be right.

4
Done

Finally, pour the stock through a fine sieve to remove all the herbs, vegetables and chicken bits. The stock is ready to use right now or, allow it to cool down to room temperature before refrigerating for up to three days or freezing for up to three months.

TfB

Owner/Author of The Food Brood

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