Easy chicken stock
The best thing to do with Sunday roast leftovers
The best thing to do with Sunday roast leftovers
“This chicken stock recipe is so simple – just chuck a few things in a pan and let it do its thing ”
Makes 4 litres
Cooks In4 hours 20 minutes plus cooling time
DifficultySuper easy
Nutrition per serving
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Calories 5 0%
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Fat 0.4g 1%
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Saturates 0.2g 1%
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Sugars 0g 0%
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Salt 0g 0%
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Protein 0.4g 1%
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Carbs 0.2g 0%
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Fibre 0g -
Of an adult's reference intake
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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
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Method
- Roughly chop the celery, leeks, onions and carrots. Leaving it unpeeled, bash the half bulb of garlic.
- 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.
- 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.
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© 2024 Jamie Oliver Enterprises Limited
© 2024 Jamie Oliver Enterprises Limited
