An absolute kitchen essential in my book. Once you know how to make a great chicken stock, you have a delicious base for all your soups and sauces. When you want to save the pennies too, it makes your chicken stretch out to another meal. Once you’ve made it once you’ll never want to chuck a chicken carcass away again.
My kids love it too – with cubed leftover chicken, and some angel hair noodles crushed into it, it turns into a super-nutritious and filling soup!
You will need:
1 leftover chicken carcass – include all the bones from legs, wings, thighs, body, the works.
2 large, or 3 medium-sized organic carrots, chopped roughly
2 sticks celery, chopped into 1/2″ slices
1 medium sized onion, peeled and quartered
2 small or 1 large bay leaf
The juice from the chicken, saved from cooking, fat drained off
1.5 litres cold water (or enough to cover the carcass)
Salt & pepper
A large strainer
Take a medium sized pan (10″ish diameter). Place all ingredients in the pan.
Bring to the boil, and boil on a medium-high heat for 20 mins, before turning down to a low simmer – just enough to see bubbles on the surface of the stock for 2-3 hours. It’s ready when you taste it and you can’t stop tasting it (and its slightly thicker than water in consistency)!
Strain, cool, and store in the fridge. Eat within a couple of days (if it lasts that long!).