Easy Chicken Stock

Liquid gold from which so many dishes are born from & so easy to make

Servings: 1 litre

Author:

Prep Time
30 minutes

Cook Time
4 hours

Total Time
4 hours, 30 minutes

Sauces

all

soup chicken sauce simple easy cooking Family homemade Stock Ingredient

Instructions

1 Peel Carrots and chop either lengthways or just in half works

Quarter the Onion – no need to peel but feel free if you so desire

Lightly squash the cloves of garlic so they are still holding together but there
are gaps for the flavour to seep out.
2 Using kitchen scissors, chop the chicken carcasses into chunks. (I tend to take
off breast bone and halve what’s left)

Put the Chicken into your largest pan along with the rest of the ingredients and
cover with cold water.
3 Pop on a lid and bring it up to a simmer. You don’t want this to be a rapid
boil. The simmering will bring any scum to the top.
4 Using a ladle or large metal spoon skim off any scum that rises – this usually
happens in the first half an hour. (Occasionally I will skip this step and if
I’m honest the stock has been fine)
5 Simmer the stock for the first two hours with the lid on.

Remove the lid and simmer for a further two hours.
6 Using a slotted spoon remove the big ingredients and discard the 4 hours of
simmering have cooked out any nutrients they had.

Strain the stock, either through a fine sieve or through a sieve lined with
kitchen roll or muslin.
7 You can either skim the fat off now with a metal spoon or leave to chill and it
develops a ‘fat cap’. You can then remove this if you wish or leave it and
remove before use.