How do i make my own chicken stock?

Generali

The definitive chicken stock recipe (IMHO):

2 roast chicken carcasses with some meat attached.
2 carrots snapped into 2-3 pieces
2 sticks celery ditto plus some celery leaves if you have them
1 leek top
2 onion skins (for colour)
1 good handful parsley stalks
3-4 bay leaves
A dozen peppercorns
Small handful fresh thyme
Small handful fresh rosemary
Glass of white wine/sherry (optional)
No salt. Never add salt to stock until you come to use it.

Bring to the boil, skim the froth off the top and then simmer for 2 hours. Skim any further froth that comes to the surface.
Get the big bits of chicken, veg and herbs out then pass the liquid through a seive.
Bring the stock back to the boil and then add a couple of egg whites and 2 egg shells. Boil hard for about 2 mins until the egg whits first starts to break up.
Pass through a seive lined with a doubled over muslin. Then reduce by boiling hard until you have about a pint of liquid.
Freeze in ice cube trays or ice cube bags. 3 ice cubes=1 stock cube.

It's a bit of a faff but you get the most beautiful jellied, clarified stock as a result. This recipie makes amazing risotto.

first_time_buyer_X

Hello there

new to posting on this board but love reading the posts and all the ideas for making the most of whats in the cupboard/fridge.

my question is about making your own chicken stock. the price of chicken seems to have rocketed (especially on free range breasts) so this week i bought a whole free range chicken as that worked out much cheaper. I want to make chicken stock from the carcass but the last time i tried i'm not sure that i did it right cos what i ended up with was milky coloured and just didn't seem quite right


Could someone please help and tell me how to get a good chicken stock. Last time i just shoved the carcass in a pan with a carrot, onion and some random herbs and put it on the heat for a while (not sure if this is where it went wrong as i may have boiled it rather than simmered).

any tips would be welcome as it would be nice to have a lovely stock to make soup and risotto with.


thanks

xxx

Pink.

Hi first time buyer,

Welcome to Old Style :hello:

There was a recent thread on making chicken stock that should help so I've added your post to it to keep all the replies together.

Pink

first_time_buyer_X

thanks for all the replies and tips

will be trying this when i get home tonight

xxx

newlywed

I made the most jelly-like stock I've ever done at the weekend - by using the slow cooker on high for 8 hours instead of cooking on the hob

Some of it is in the freezer already - but some is in the fridge in a jar - how long is it ok for? (I made it on Sunday).

Thanks.

whatatwit

If the chicken & mushroom pie is going to be in a cream sauce, then I'd freeze the gravy for a day when you have leftover chicken but no gravy, or, I'd pour it over the pie.
Make stock from the carcass.

Have a look at the rubber chicken thread, some good ideas on there.

Primrose

Don't do yourself down for being a "mere man" trying to cook. My OH is a far better and imaginative cook that I am - self taught over the years! I wouldn't put the gravy in the soup stock(although I'm sure some people do, but from a taste point of view, probably not a good idea to put a beef gravy in a veggie soup although a light chicken gravy might work). I'd use the chicken carcass for making stock and put the vegetables in that. (That's what I normally do). However, it's a pity to waste the gravy, and if it's really tasty it can be used separately, perhaps with a little Bovril added, to make a sustaining mid-morning hot drink. Alternatively, freeze the beef gravy and use it as part of the base in the next meat stew/caserole you have.

lauren_1

Have you ever thought why 90% of chefs are men?

Penelope_Penguin

Hi there :beer: I'll add this to the existing chicken stock thread to keep ideas together

Penny. x

Primrose

jimmo - to you and all the other brilliant men who perform so valliantly in our kitchens - a huge gold star, and a big "thank you". We really do appreciate what you do!