Traditional recipes

Easy chicken stock

Easy chicken stock

Easy chicken stock

The best thing to do with Sunday roast leftovers

  • Germany
  • UK

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The best thing to do with Sunday roast leftovers

Makes 4 litres

Cooks In4 hours 20 minutes plus cooling time

DifficultySuper easy

Nutrition per serving
  • Calories 5 0%

  • Fat 0.4g 1%

  • Saturates 0.2g 1%

  • Sugars 0g 0%

  • Salt 0g 0%

  • Protein 0.4g 1%

  • Carbs 0.2g 0%

  • Fibre 0g -

Of an adult's reference intake

Ingredients

  • 2 kg raw higher-welfare chicken carcasses , legs or wings chopped
  • ½ a bulb of garlic
  • 5 sticks of celery
  • 2 medium leeks
  • 2 medium onions
  • 2 large carrots
  • 3 bay leaves
  • 2 sprigs of fresh rosemary
  • 5 sprigs of fresh parsley
  • 5 sprigs of fresh thyme
  • 5 whole black peppercorns
  • 6 litres cold water

Recipe From

Jamie's Kitchen

Method

  1. Roughly chop the celery, leeks, onions and carrots. Leaving it unpeeled, bash the half bulb of garlic.
  2. Place the chicken carcasses, garlic, vegetables, herbs and peppercorns in a large, deep-bottomed pan. Add the cold water and bring to the boil, skim, then turn the heat down to a simmer. Continue to simmer gently for 3-4 hours, skimming as necessary, then pass the stock through a fine sieve.
  3. Allow to cool for about half an hour, then refrigerate. Once the stock is cold it should look clear and slightly amber in colour. I usually divide it into small plastic containers at this point and freeze it. It will keep in the fridge for about 4 days and in the freezer for 2-3 months.


Watch the video: Can Your Own Chicken Broth ITS SO EASY!!: Homesteading Family (October 2021).