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Chicken Stock
Chicken Stock is a traditional British recipe for a classic basic chicken-flavoured stock made with a chicken carcass, vegetables and herbs boiled together until flavoursome and then strained. The full recipe is presented here and I hope you enjoy this classic British version of: Chicken Stock.
prep time
20 minutes
cook time
150 minutes
Total Time:
170 minutes
Additional Time:
(+over-night chilling)
Makes:
1l
Rating: 
Tags : Herb RecipesChicken RecipesFowl RecipesVegetable RecipesBritish Recipes
Chicken stock is one of those classic recipes that everyone uses, but for which there are actually few recipes available. Basically it's just
assumed that you can make it. Not that it's difficult you make (all you need is a left-over chicken carcass) but it's more about getting the correct balance of herbs to flavour it.
Ingredients:
bones, skin and any trimmings from a cooked chicken carcass
1 carrot, scraped and roughly chopped
1 onion, peeled and quartered
1 celery stick (with leaves), roughly chopped
1 garlic clove, peeled and halved
6
black peppercorns
1
bayleaf
3 parsley stalks
3 coriander stalks
2 sprigs of
tarragon
1 sprig of fresh thyme (
lemon thyme, for preference)
Method:
Combine all the ingredients in a large pan. Pour over enough water to cover everything then bring the mixture to a boil. Skim off any scum or particulates from the surface, reduce to a simmer, cover and cook gently for about 150 minutes.
After this time, take off the heat then strain the liquid into a large bowl and set aside to cool. Cover with clingfilm then chill in the refrigerator over night.
The following day, remove and then skim off all the fat from the surface (use kitchen towels to remove the final pieces). This will keep in the refrigerator for up to three days and freezes well. If you are going to freeze, I would recommend reducing the stock by half by boiling, decanting into small aliquots and then freezing.
