Do you have a homemade chicken stock recipe that you turn to time after time when making sauces, soups, stews or risottos?
One that you are sure doesn't contain gluten, additives or excessive salt, but does pack a punch of flavour?
If not, perhaps it is time to give it a try? It really couldn't be simpler and there are many benefits, such as...
Ready to cook up your first batch of chicken stock?
Place the chicken scraps and vegetables in a heavy based saucepan and cover with water. Bring just to the boil then turn the heat right down low, and leave to bubble gently and simmer for at least one hour. The longer you leave it to cook, the more flavour you will get into your stock.
Drain through a colander over another pan. Then pick through the scraps to find any chicken pieces that have fallen off the bones which can be used in an omelette, or crêpe.
Dispose of the bones and vegetables. Pour the stock, through a sieve, into a jug and cool in the fridge overnight.
If desired you can skim any fat off the top of the stock the next day, and then put it back into a pan to reheat. Boil rapidly to reduce the amount of stock and concentrate the flavour.
Made more than you need for one meal? Let it cool, pour it into a lidded jar or container and store in the fridge for up to 3 days, or freezer for up to 3 months. Don't forget to label the freezer container with the date you made your chicken stock, to ensure you use it in time. Small freezer containers can hold just enough stock for your next meal, and this saves thawing out too much and wasting it.
Accidentally made your homemade chicken stock recipe too salty? Pop in a raw potato and cook for a little longer. The potato will neutralize the salt and it can then be discarded.