Chicken Stock

Chicken Stock

If you go into my freezer, you are SURE to find some stock in there! A nourishing chicken stock, full of flavour and nutrients, perfect for freezing and using whenever you need a comforting base full of goodness. So if you enjoying cooking a roast chicken on a Sunday, save that carcass and get it into a stock!

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Ingredients

✨Chicken carcass
✨Carrots
✨Celery
✨Onions
✨Garlic
✨Chilli
✨Herbs
✨Salt
✨Pepper
✨Spices

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Method

This is the easiest to make. Simply grab your largest saucepan with a lid, chuck in the roast chicken carcass.

Roughly chop up to release the best flavour a couple of carrots, chop an onion in half with skin on, 3 garlic cloves, slice a chilli in half, some celery and chuck it all in. Quit frankly, if you have vegetables in the fridge nearing going off, chuck them all in.

Grab whatever herbs you wish and add them in with a sprinkle of paprika and any other spice you wish to add.

From there, fill up the saucepan with water so it covers the contents of your stock, season well.

Then, pop it on a low heat and let it simmer for around 4-5 hours.

Once done, grab a large mixing bowl and a sieve and drain out the stock catching the remnants of the stock, which go straight into the bin and pop your stock in a tupper ware. Allow it to cool and either store in the fridge or the freezer.

Enjoy!

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