Learn how to make rich and flavourful chicken stock. Five minutes of upfront work, then leave it to simmer away.
Prep Time: 10 mins | Cook Time: 5 hrs | Total Time: 5 hrs 10 mins
- 1 leftover chicken carcass
- 1 large carrot broked in half (no need to peel)
- 1 stick celery roughly broken
- 1 onion sliced in half (no need to peel)
- 1 tsp salt
- ½ tsp black pepper
- You can also add in any leftover drippings from the roasting pan if you have them (optional)
- Place the chicken carcass, carrot, celery and onion in a large pan and cover with cold water.
- Add in the salt and pepper and bring to the boil.
- Turn down the heat and simmer for 4-5 hours until reduced by three-quarters.
- Turn off the heat and allow to cool for 10 minutes, then place a fine sieve over a jug. Pour the contents of the pan through the into the sieve, squeezing any juices out with the back of a spoon.
- Pour the stock into clean jars, place a lid on a refrigerated (will keep for 3-4 days)
- Or cool completely and transfer to a freezer bag or freezer safe tub with a lid and freeze.
Refrigerating homemade stock:
Cool the stock and place into a clean container (such as a mason jar). Place a lid on top and refrigerate. It will keep in the fridge for 3-4 days.
Freezing homemade stock:
Cool the stock and transfer to a clean contain (remember, liquid will expand when frozen, so use a plastic container, not a glass one) and place a lid on. Or transfer to a freezer bag and seal. They should keep in the freezer for 6 months.Defrost overnight in the refrigerator (if you froze it in a bag, then place the bag in a jug in the refrigerator to defrost).