Homemade Chicken Stock

To make this real unsalted stock with rich flavours is very simple. All you need is to make use of some leftover chicken bones (carcass) and vegetables. You can use a whole chicken if you like of course. Put all ingredients in a large pot for several hours of slow cooking. Refrigerate or freeze it until you’re ready to use them. You might pour the chicken stock into an ice-cube tray. Freeze the iced stock cubes in a sealed plastic bag for up to 3 months.

Prep time: 15 mins
Cook time: 3 hrs
Yield: makes about 2 liters

Ingredients:

• 1.5 kg chicken bones
• 3 liters water
• 1 to 2 carrots
• 1 onion
• 2 stalks celery
• 2 cloves garlic
• 1 bay leaf
• 2 sprigs thyme, optional

Method:

1. Rinse the chicken bones. Chop into smaller pieces if necessary. Blanch in boiling water to remove blood and impurities, for about 3 minutes. Drain up the bones. Set aside.
2. Put the chicken bones, water and all other ingredients into a large deep pot. Cook over high heat. Bring it to a boil. Reduce heat and simmer for about 3 hours, until about 2 liters of water left in the pot. Strain the stock through a fine sieve placed over a large bowl. Don’t press on the vegetables when straining. The soup won’t be clear otherwise. Let it cool down. Refrigerate and the fat will solidify on top of the stock, that can be easily removed with a spoon. The stock can be stored in an air-tight container in fridge for up to a week.

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