September 5th, 2010

Chicken Stock

I made chicken stock this weekend. I like to reduce it right down and freeze cubes in an ice-cube tray so it is easily on hand without taking up too much room. It’s great to have some concentrated home made stock in the freezer for all your savoury cooking needs.

Here’s how I do it:

Roast the bones of a few chickens – it’s better if there is some meat left on them. (When I cook chicken dishes I try and buy a whole chicken and joint it myself, freeze the bones, and then make stock when I’ve collected enough):

Add to a stock pot with some roughly chopped vegetables (carrot, onion, garlic, celery, parsley, bay leaves etc – whatever you like):

Cover with cold water and bring to a simmer, then simmer slowly for at least three hours, skimming off any fat or scum that rises to the surface:

Be very careful not to boil the stock (as it makes it go cloudy and taste greasy) – even go so far as to add a thermometer (because you always boil your stock) – and then, when it inevitably does boil (because you were off doing something else and not Keeping An Eye On Your Stock), strain it and clarify it using this technique.

There – lovely, flavoursome, clear stock:

Now simmer, simmer, reduce, reduce reduce! I reduced about 1 1/2 litres of stock to fit in a single ice cube tray:

When reduced enough, pour carefully in to an ice-cube tray and freeze – now you have yummy stock available whenever you need it.

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