I don’t know why it’s taken me so long to start making my own stock. It is so super simple and it’s nice to know exactly what’s going into it. When I read the list of ingredients on bought stock some of the ingredients don’t make any sense to me. For instance the stock cubes I have been using have sugar as the second ingredients (ingredients are listed from largest amount to smallest amount). There is also the ever helpful “flavours”, “colours” and “flavour enhancer”. Now that I know how easy stock is to make I won’t be turning back! The plan for this stock is to be used in a soup I’m going to make tomorrow. Whatever left I don’t use will be stuck in the freezer for use at a later time.
Makes 2.5 Litres
1 cooked chicken carcass
1 onion, quartered (leave the skin on)
1 small garlic bulb, sliced in half
2 small carrots, roughly chopped
2 sticks of celery, including leave, roughly chopped
1 tsp whole peppercorns
2 bay leaves
Chop up the onion, garlic, carrots and celery and throw it in a stock pot along with the chicken carcass, peppercorns and bay leaves. Fill up the stock pot with water. I was using a 7.5litre stock pot and filled it up around 3/4 full.
Bring to the boil and then let it simmer for 2.5 hours occasionally skimming any impurities off the top. For me, I was skimming off what looked like oil (most likely the fat from the skin off the carcass) and foamy bits.
Strain the stock through a sieve, let it cool and then refrigerate or freeze. Next time I will use muslin to strain as a few bits got through the sieve.