One of the first things I learned was how to make chicken stock, it was such a relief that you could just toss a bunch of ingredients in water and it would come out tasting lovely. It really built my confidence, and I now can use it for so many different things. I usually make a full batch and then freeze it in usable amounts in some tupperware.
There are two things I think make a huge difference to stock:
1. Use raw ingredients.
You absolutely can use a cooked chicken, but I have found that the stock I make with raw chicken is much nicer.
2. You can change stock a lot with different herbs and spices. I once made this with some paprika and cayenne and it was really lovely.
I’ve made this recipe the very beginner one that I first did, and while it takes a while to become stock, if I could do it ANYONE can!
Beginners Chicken Stock
Makes 2-3 servings, Takes 4.5 hours
- One (raw) chicken carcass roughly 2kg (4.5 lbs)
- 2 carrots
- 1 onion
- 2 celery stalks ( Now I don’t include this in mine because my husband hates them, but it always turns out fine)
- 3 garlic cloves
- bunch of fresh thyme
- 2 tbsp sage
- 2 tbsp oregano
- approximately 4 litres (1 gallon) of cold water.
Chop all the vegetables and garlic roughly
Put everything into a large, thick bottomed pot, vegetables first
Fill with water (should be 3/4 full)
Cover and put hob on high and when it reaches a boil
Once boiling, turn the hob to low and uncover. Let boil for 4 hours. If you have time, you can leave it longer, but it will be nice and yummy by then.
If you chose to freeze it, I freeze it in small tupperware for about a month.