VegBox Recipes

Homemade Chicken Stock

In the spirit of zero waste and do it yourself, and to accompany our feature on ethical meat consumption, here is a basic homemade chicken stock recipe.
 
 

Ingredients

  • Remains of a whole cooked chicken
  • 2.5 litres water
  • Salt, pepper, bay leaf
  • Selection of vegetables, such as onions, celery, carrots and potatoes
 

Method

  1. Pick as much of the remaining cooked meat as you can from a chicken carcass and set it to one side.
  2. Put the bones and skin in a stock pot or heavy bottomed pan, along with some vegetables like onions, celery, and carrots, cover with about 2.5 litres water, add a bay leaf if you like, and some salt and pepper, then bring to the boil.
  3. Cover and simmer for half an hour to extract the nutrition from the bones. You'll want to skim off the foam that rises to the top every now and again.
  4. Uncover and simmer for up to another hour until the liquid has reduced by 50 percent.
  5. Strain to remove the bones and chunks of vegetable then leave to cool.
  6. Once you've skimmed off any of the fat which comes to the top, your stock's ready to use, refrigerate and use within the next few days or freeze for use within the next few months.
 

Time From Cupboard-To-Table

1 hour 45 minutes
 

Notes & Variations on Homemade Chicken Stock

 
 
 

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