Now, I know it’s not completely essential for you to make your own chicken stock from scratch but trust me, it is so much tastier and healthier than the store bought versions and it’s really easy to make…..seriously, really easy. On the day I do my grocery shopping I unpack the ingredients for this first and pop it on the stove. By the time I’ve finished unpacking the rest she’s just starting to bubble and ready for a bit of a skim off the top and then it’s pretty much set it and forget it for around an hour and a half while you get on with other far more important things, strain and store. You’re house will smell ridiculous and people will think you’re amazing…..”why yes, I did make my own stock from scratch, how kind of you to notice”.
A basic clear broth that can be used as a base for delicious homemade soups and sauces... don't be scared, it's easy!
- Prep Time : 5 minutes
- Cook Time : 1h 30 min
- Yield : 4L
- Place all ingredients in a stock pot and fill with around 5 litres of water
- Bring to the boil and then lower the heat to a simmer
- Skim any foam from the surface of the liquid
- Let the stock gently bubble away on a medium to low heat for around 1 1/2 to 2 hours, skimming the surface every half hour or so to keep the liquid clear
- Allow to cool and then strain through a colander… I like a really clear broth so I like to line my colander with muslin (ok, so it's really just a clean chux cloth - muslin sounds so fancy though doesn't it?) and then strain through that, you should get around 4L.
- Stock will keep in the fridge for around 1 week and it also freezes.
- If you like a deeper, richer stock you can use a cooked chicken carcass and roast the vegetables for an hour, until they are nice and brown before simmering.