How to make chicken stock

How to make chicken stock

We’re all for a kitchen shortcut, and stock is no exception. Store-bought stock is super convenient to have on hand as one of your pantry essentials. But when you’ve got time, a homemade version gives a dish chef-level finesse; the flavour is rich and deep, and the connective tissue that breaks down when you simmer a stock gives actual texture and body. It’s incredibly simple to make.

We like making chicken stock using a whole bird; not only do you get your liquid-gold stock that will keep in the freezer for up to three months, but you’ll have beautifully tender poached chicken meat for sandwiches and to use in a whole variety of other dishes, particularly salads and soups. But you can also make your homemade stock using a chicken carcass or chicken wings instead of a whole bird if you prefer.

Makes about 10 cups (2.5 litres/ 88 fl oz)

INGREDIENTS

1 large onion
1 celery stalk
1 large carrot
6 mushrooms
2 bay leaves
small handful fresh herbs (thyme, rosemary)
1 whole chicken

METHOD

Roughly chop the vegetables and keep the herbs whole – no need for any fancy prep or nifty knife work. We like to give the chicken a rinse.

Next, add everything to a stock pot large enough to hold the vegetables, whole chicken, and enough water to just cover everything. Bring to a simmer over high heat, then reduce the heat to low so the water is gently simmering. Don’t let it boil or the stock can turn cloudy.

Simmer for around 90 minutes, checking every now and again that it’s not simmering too hard, and topping up the liquid if it evaporates too much. You also want to skim the surface regularly of the impurities that rise to the top – this will give you a clearer stock and a ‘cleaner’ taste. We know 90 minutes might not seem like a lot of time compared to other recipes for homemade stock, but we find this the perfect balance for finishing up with both flavourful stock and great-tasting chicken.

That’s it! Remove the chicken and set it aside until it’s cool enough to handle and shred. Strain your stock through a fine-mesh or conical sieve. You can use the stock straight away, or leave it to cool before storing in the freezer for up to three months. Either way, skim off any fat that rises to the surface as it cools – you can even use this to roast your next batch of potatoes.