Steph asked before she headed off for warmer climes if i had a recipe for Chicken stock. I do and reproduce it here today. I hope it is to her and your liking.
Chicken Stock
Bones from a cooked chicken carcass including skin
1 carrot, peeled and roughly chopped
1 medium sized onion, peeled and roughly chopped
1 stick of celery, roughly chopped
6 black peppercorns
1 teaspoon salt.
1 dried bay leaf
fresh parsley
1 sprig fresh thyme
Put all the ingredients into a large pan and cover with water. Bring to the boil and skim off any scum that has formed. Cover and simmer very gently for 2-3 hours.Strain the stock into a large bowl, allow to cool and chill overnight.Skim off any fat that has formed on the surface. Use within 3 days or freeze.
To freeze, reduce the stock by half by boiling vigorously. Cool. Pour into ice-cube trays and freeze. When frozen put the cubes into a bag, label it, and when you want to use one, just put in a jug and add boiling water to dissolve the cube.
Nothing like your own stock Grannymar. I also like it when the chicken is one of those stuffed and barbecued jobs, has a nice herby flavour to it.
Exactly my recipe! 🙂 Seen some weird ones out there of late including adding a bottle (!) of wine!
I love your tip on freezing it. It had never even occurred to me to reduce it, as a result I always have a lot of freezer space taken up by stock. Absolutely brilliant – I will be implementing that one immediately! Thank you Grannymar!
Great seeing you this weekend, hope you got home safe. *cough* 😛
@Baino – The carcass from a roasted chicken is best, but I have on occasions bought a tray of chicken wings just to use in stock making!
@Debs – it might take an extra few minutes at the beginning but it saves time and space later on!
It was great to catch up with you and finally taste the wonderful brownies! Soooo moreish, I crept back for a second, but alas the plate was empty. 😥
Safely back at Elly’s. 😉
Hi Grannymar,
I think your suggestion about putting the stock in ice cube trays would work out well for Baino and me; except that we will be putting our Chardy in those trays so we can have a nip when we feel like it without the whole World knowing our secret…..
Good thinking, GM..
Yummy! 😀
@Nancy – I can’t keep up to all the tricks that you and Baino play.
@Paddy – was that for the stock or the chardy in the ice trays!
Good thinking! Nancy 😀
Hi! Grannymar
Did you miss me? Aaaw! Hard luck! I’m back again now 😉
I adore soups and stews made with a homemade stock but I really dislike making chicken stock because of the smell that permeates the house. I usually freeze half the stock but I may well try your tip of freezing it in smaller amounts to make it last longer!
Oh dear! Trouble is back, now I have to start behaving! 🙄
Why? (do you have to start behaving?)
How? (do you have to start behaving?)
Just how I did it when I had me own kitchen…..
I once made fish stock…the smell was awful.