Chicken Stock
The difference between stock and broth is that stock is made using bones and broth is made using meat. 9 times out of 10 I’ll just use store bought boxed broth because it’s ready-made and really great quality. However, whenever I roast a chicken or have chicken breasts with the bone-in, I make stock with the carcass(s) (I think I’m an old soul!). Another tip I have is that when you buy a bunch of celery and trim off the root and tips, rather then discard them, throw them in the freezer for when you make your own homemade stock. In addition to stock or broth being a great (and healthy) base to any soup, this is a great way to add a depth of rich flavour to your sauces as well.
Makes 4-5 Cups of Chicken stock
The carcass of a chicken (already roasted or raw), or you can use chicken pieces with the meat (making it a broth!)
2 Large carrots, cut into chunks (no need to peel them)
The root and ends of celery (otherwise, 3 stalks of celery, cut into chunks)
1 Large onion, quartered (no need to peel this either!)
2 Bay leaves (fresh or dried)
1 tsp whole peppercorns
1 tsp salt
A handful of fresh parsley
Water
– Place the chicken, carrots, celery, onion, bay leaves, salt, peppercorns and parsley into a large soup pot and pour enough water into the pot to just cover the ingredients.
– Place the pot over high heat and bring it to a boil then drop the heat to medium-low and allow it to simmer for an hour and a half.
– Turn the heat off and move the pot off to the side and cover it with a lid.
– Let the soup come down to room temperature and then move it to the fridge to cool.
– Once the soup is cold, use a spoon to remove the fat that has risen to the surface and hardened (it’s white and looks like wax).
– Then using a slotted spoon, remove and discard the ingredients from the pot (if you used meat, reserve it and add it to the soup or use it to make chicken salad!).
– Next use a fine mesh sieve or cheesecloth to strain the soup again so all that you are left with is clean stock.
– Taste the stock but I highly recommend you under season it here and add salt to whatever recipe you use this in (ie, sodium-reduced stock!).
– This should keep in your fridge for up to 5 days or you can freeze it using an ice cube tray and then transfer the cubes to a freezer bag (throw a cube into whatever sauce you are making).
