The basis of many sauces, stews or casseroles, chicken stock is a must-have in the kitchen. It’s simple to make, less salty than stock cubes and freezes well.
- A cooked chicken carcass including skin
- 2 large onions
- 3 peeled and halved carrots
- 2 halved celery sticks
- Black pepper
- 2 bay leaves
- 1tsp thyme, if fresh use a few sprigs
- 1tsp parsley, if fresh use up some stalks
Put the chicken carcass and/or other chicken bones into a large saucepan with the onion, carrots, celery, pepper, bay leaves, thyme and parsley stalks and fill with cold water. Bring to a gentle simmer. Using a ladle, skim off any froth as often as you want and cook for about 2-3 hours, until the stock has a good depth of flavour. To strain the stock, pour the contents of the pan through a strainer into a large bowl. Reserve the cooked vegetables and save for use in soups or stews. Skim off any fat from the surface and leave to cool
in an airtight container. Refrigerate once cool.