Chicken stock
It's tasty, it's good for you, and it goes with everything - this is my master chicken stock.
Servings: 8
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.
