Homemade Chicken Stock/Bone Broth
Proper, homemade stock is truly one of the most magical things in the world. Not only does it taste out of this world but it is also incredibly nutrient-rich and is one of the best things for your overall health.
Making your own stock could not be simpler as you quite literally chuck everything in a pot and then you leave it alone to let it work its magic. You can use it as a base for anything and everything from stews and curries to pasta sauces and gravy. You can even eat it on its own as a hearty soup or make it even more delicious and nutritious with fresh veg, shredded chicken and maybe even a couple of dumplings thrown in for good measure!
Homemade Chicken Stock/Bone Broth
1 chicken carcass, leftover from a roast or usually free from the butchers
1 tbsp apple cider vinegar
1 onion, chopped into large chunks
2 sticks of celery, chopped into chunks
2 carrots, chopped into chunks
1 tbsp whole black peppercorns
A few dried bay leaves, torn in half
Put all the ingredients into a large stainless steel or ceramic cooking pot and cover with cold water. The water level should cover the bones by 5cm whilst still leaving room at the top of the pan. Cover with a lid and bring to the boil. Reduce the heat to low and simmer, lid on, for at least six hours. The longer the bones simmer, the more nutrients are released.
Strain the liquid, I used a colander but any sieve or muslin cloth is good. Use immediately or leave to cool before storing. It will keep in the fridge for several days if you leave it undisturbed as a layer of fat will form on the surface and keep it sealed from the air.
TIPS: You can use a slow cooker (on high for 12 hours or more) or a pressure cooker (for at least 3 hours). You can freeze it in batches for use during the week.
Making your own stock could not be simpler as you quite literally chuck everything in a pot and then you leave it alone to let it work its magic. You can use it as a base for anything and everything from stews and curries to pasta sauces and gravy. You can even eat it on its own as a hearty soup or make it even more delicious and nutritious with fresh veg, shredded chicken and maybe even a couple of dumplings thrown in for good measure!
Homemade Chicken Stock/Bone Broth
1 chicken carcass, leftover from a roast or usually free from the butchers
1 tbsp apple cider vinegar
1 onion, chopped into large chunks
2 sticks of celery, chopped into chunks
2 carrots, chopped into chunks
1 tbsp whole black peppercorns
A few dried bay leaves, torn in half
Put all the ingredients into a large stainless steel or ceramic cooking pot and cover with cold water. The water level should cover the bones by 5cm whilst still leaving room at the top of the pan. Cover with a lid and bring to the boil. Reduce the heat to low and simmer, lid on, for at least six hours. The longer the bones simmer, the more nutrients are released.
Strain the liquid, I used a colander but any sieve or muslin cloth is good. Use immediately or leave to cool before storing. It will keep in the fridge for several days if you leave it undisturbed as a layer of fat will form on the surface and keep it sealed from the air.
TIPS: You can use a slow cooker (on high for 12 hours or more) or a pressure cooker (for at least 3 hours). You can freeze it in batches for use during the week.
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