Making Your Own Chicken Stock

Chicken Stock

A stock made from chicken bones and vegetables is one of the most versatile and useful ingredients. Here’s how to get it just right.

The very best chicken stock is home made. You can make it ahead of time and refrigerate it until needed. However, store-bought ready-made stock is a handy alternative. It will have a better flavour than stock cubes, although if you are not able to get ready made stock, use cubes or the more recent gelled innovation of stock pots.

There are a few tips to follow when making a stock. Firstly, always use cold water to get started. This will avoid melting the fat too soon and the stock will be less likely to be cloudy. The second thing to consider is not to try and make the stock too quickly. Let the water come to the boil slowly, then turn the heat down to a gentle simmer and simmer slowly. Skimming any foaming scum that might form as the stock comes to the boil is necessary as this will keep the stock clear. Skim the stock as it simmers from time to time.  As you simmer the stock the pot should not be covered. Some of the water is meant to evaporate to attain a concentrated flavour. Once the stock has reached a desired consistency, strain the hot stock carefully through a sieve into a clean container. This will remove stray bits of flesh and bone. Allow to cool, preferably in the fridge overnight. The fat will settle on the top of the stock and can be scraped off. However, if the stock is needed straight away, excess fat can be removed by laying a sheet of kitchen paper over the top of the stock to absorb any globules of oil. In a sealed container, a stock can be stored in the fridge for 3-4 days or up to 2 months in the freezer. If you make a large batch, freeze the stock in usable portions.

To make about 1.2L stock:

900g raw chicken carcesses, left over bones from deboning a chicken (chicken wings make great stock)

25g unsalted butter

1 onion, peeled and chopped

1 stick of celery. Chopped

1 leek, cleaned and roughly chopped

3-4 black pepper corns

1 bay leaf

1 sprig fresh thyme

1.8-2.1L cold water

In a large saucepan, melt the butter and soften the onion, celery and leek. Add the chicken, peppercorns, bay leaf and thyme. Cover with cold water and bring slowly to the boil. With a metal spoon, skim off any scum that rises to the surface. Reduce the heat once the pot boils and simmer for 2-3 hours. Strain the stock through a sieve set over a large bowl. Throw away the bones, herbs and vegetables. Leave the stock to cool before putting it in the fridge or freezer until needed.