No Frills Chicken Stock

Introduce

Chef :

Sonia

No Frills Chicken Stock

This is a very, very basic recipe for making chicken stock out of a carcass when you have no fresh vegetables to waste. It wouldn’t pass muster in a restaurant but you know what it still makes a flavoursome and nutritious stock that adds much more to a dish than plain water would. If you have them to spare, add an onion, carrot and/or celery for more flavour and depth.

Ingredient

chicken carcass

4-5

black peppercorns

4-5

rock salt crystals

bay leaf

Cooking instructions

* Step 1

Strip all the remaining meat off the carcass, take the meat of the drumsticks and wings too and add all of the bones and skin that are inedible to the stock pot. Use your hands to break the main carcass in half. Doing this helps to release gelatine from inside the bone structure to add more nutritional value to your final stock.

* Step 2

Cover the carcass in water, probably about a litre of water. Add your salt and pepper and the bay leaf if you have one. Now leave it all to simmer on the hob for 2-4 hours. Don’t let it sit on the boil or you will have a cloudy murky stock.

* Step 3

Once it is finished, sieve the stock to remove the peppercorns and any small bones. You can store in the fridge for a week or freeze in plastic containers. Use as a base for soup, casseroles or sauces.