|Nutritional Guidelines (per serving)|
|Servings: 2 liters (8 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 24g||31%|
|Saturated Fat 5g||25%|
|Total Carbohydrate 17g||6%|
|Dietary Fiber 4g||15%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Using a home made chicken in a recipe adds a distinct depth of flavour and character to a dish that shop bought stocks just pale into insignificance. Making your own is not as difficult as some imagine. Take a look at this easy chicken stock recipe and you will see how simple, and cheap, to make it is.
This recipe gives a light chicken stock but if you want more depth (or a good substitute for veal stock) then try the Dark Chicken Stock Recipe which may be a little more complex to make but the results are worth it.
- 5 tablespoons vegetable oil
- 2 pounds chicken pieces (OR 2 or 3 chicken carcasses broken into pieces)
- 1 carrot (peeled and roughly chopped)
- 1 stalk celery (chopped)
- 1/2 leek (cleaned and roughly sliced)
- 1 onion (roughly chopped)
- 2 cloves garlic (peeled, lightly crushed)
- 12 white peppercorns
- 6 parsley stalks
- 1 bay leaf
Gather the ingredients.
In a large stockpot or pan heat the oil to hot but not smoking, add the bones or chicken pieces and stirring constantly lightly brown all over. Remove the chicken or bones from the pan and keep to one side.
Reduce the heat slightly and add the chopped carrot, celery, leek, onion, garlic and stir around in the juices for a few minutes to slightly brown before adding the bones or chicken pieces to the vegetables and cover with cold water.
Add the peppercorns, parsley stalks, and bay leaf to the pot. Bring to the boil and reduce the heat and simmer for 2 hours skimming frequently to remove scum and grease. DO NOT BOIL as this will make the stock greasy and cloudy in appearance.
Remove the stock pan from the heat and strain the stock through a large colander. Place the liquid into a large pan, bring back to the boil and reduce to strengthen the flavour or reduce by two-thirds if freezing. Remove from the heat and leave to cool down, partially covered, in a cool place. Once completely cold, remove any fat or remaining scum from the surface.
Notes: Freeze chicken carcasses as and when they are available (after a Sunday lunch or making a chicken soup) and make stock when you have enough to make a large pot of stock. If you don't have any leftovers, then buy thighs and wings which work just as well and are relatively cheap.