I am so excited about this one. This is my staple of winter recipes: my chicken stock. And it’s something worth mastering.
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There’s a lot of articles and conversation at the moment in the health world that talks about the benefits of bone broth. There are so many benefits of bone broth, not only just warming you up in winter. It is great for gut health, your skin and your joints. It is an ancient way of serving up something healthy. And, chicken stock is also really delicious – and versatile!
Chicken stock
What is it about chicken stock that just says “winter”. The delicious aromas seeping through the home, the big mug or bowl of love. It can take a long time to cook out the flavours from the chicken carcass but this labour of love is worth it in spades when you can start to make amazing chicken soups, stock to cook dumplings in or perhaps just a cup by itself.
So many cultures have their own variations of stock or broth. From Jewish to Chinese to French, there are so many different ways to master it. In fact, in Chinese custom, there is the master stock of which all soups and bases come from. This chicken stock is my master stock.
Mastering the chicken stock
Let’s look at how to get the best results in your master chicken stock:
- Roast the chicken! Kill two birds with one stone. Not only will this result in a delicious chicken carcass whose bones will make a delicious stock, you are also left with juicy and tender meat that can be used in this soup, to make a chicken sandwich or chicken salad with. The chicken jus from the roasting tin also adds to the flavour of this stock.
- Want stock with a little more flavour? You can always add some chicken wings or frames. They will create more flavour and also more fat that will turn it into more of a nutrious bone broth. Chicken wings are highly gelatinous
- Add those aromatics for extra flavour – bay leaves, peppercorns and fresh herbs such as thyme.
- The vegetables add to the sweetness and freshness of the stock. While I prefer to use fresh vegetables here, you can always turn to those vegetables that are on their last legs in your vegetable crisper to toss into the stock pot.
- This might sound a little weird, but I like to leave my onion skins on! They add extra flavour and create a beautiful deep colour to your stock.
- You need a large stock pot for this recipe – mine is 10L!
- Simmer for 4 hours to extract all the nutrients and flavours from the veggies and bones
- Leftover stock? There will be leftover stock for the chicken soup. Store in sterilised glass jars for 5 days in the fridge or 6 months in the freezer. I like to divide them into 1L containers so I know how much I am defrosting every time I need it.
What to use my chicken stock in?
I have so many recipes that utilise chicken stock and here are a few of my favourites:
Okay, now you know how to do it! Let’s get cooking!
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Chicken stock
Ingredients
- 1.5 kg whole chicken 3.3lbs
- 1 kg chicken wings or chicken frames (optional) 2.2lbs
- 2 garlic bulbs
- 1/2 lemon
- thyme
- 50 g butter 1.07oz
- 3 tbsp olive oil
- 2 carrots roughly chopped
- 2 celery stalks roughly chopped
- 2 onions halved
- 1/2 tbsp fine sea salt 1
- 1 bunch parsley
- 1/2 tbsp black peppercorns
- 4 bay leaves
- 4 L water 4 quarts
Instructions
- Pat the chicken skin dry with paper towel and generously season with sea salt flakes all over, not forgetting the cavity. If time allows, place the chicken into the fridge, uncovered overnight as this will act as a dry brine for juicy chicken results. Take the chicken out of the fridge 30 – 60 minutes before roasting.
- Preheat the oven to 180°C / 355°F.
- Using your fingers, carefully separate the skin from the chicken breast and evenly stuff with butter. Generously season the chicken with salt and pepper. Place the chicken onto a wire roasting rack. Drizzle the olive oil all over and massage well into the chicken with your hands.
- Using a sharp knife, slice the top off the garlic bulb, about 2–3 cm down from the top, to expose the cloves, then place in the cavity of the chicken with the lemon and thyme. Tie the legs of the chicken together with kitchen string as this will help the chicken cook evenly.
- Bake for 1 hour and 20 minutes, or until the chicken is cooked through and golden brown. Allow the chicken to rest for 5 – 10 minutes then carve the meat off the carcass and shred with a fork. Reserve all of the juice from the roasting tin and chicken carcass
- In a large stock pot, combine the chicken jus (juices), chicken carcass and remaining ingredients. Ensure the chicken carcass is fully covered by water. Bring to a boil then reduce the heat and gently simmer for 4 hours. Partially cover the pot with a lid while simmering.
- Carefully strain the stock by lining a fine mesh strainer with a cheesecloth or chux and placing over a large clean pot that can hold up to 8 cups of stock. Repeat this step twice if needed.
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