Last night we had a roast chicken for dinner but this time instead of throwing out the left over carcass I kept it to make my very first batch of chicken stock. I've been reading Rhonda's book, not quite finished yet, but knew she would have a recipe for making your own stock I could try. It is simple to make and with all of the ingredients on hand, even enough celery from my only and very tiny celery plant, was added to the pot. It took a couple of hours to make but the smell was delicious, the warmth it created in my cool house was comforting and then their was the self satisfaction of creating something from scratch. The humble roast chicken fed us for dinner, fed us for lunch as sandwiches and then has been turned into stock which will be used in dinner tonight. I can't wait to try dinner tonight I hope it will taste just that little bit more homely with my homemade stock. So next time you have a couple of hours spare give it a try. I halved the liquid in this recipe because I had just one carcass but used the same amount in vegetables so here's hoping it still works well. Here's Rhonda's recipe for you to try.
olive oil
6 litres of water
1 onion, chopped
2 sticks celery, chopped
1 carrot, chopped
2 bay leaves
1 teaspoon salt and ½ teaspoon pepper, to taste
½ cup parsley, chopped
1. Set the oven to 200℃ and roast the bones in a baking tray for 1 hour with a small amount of olive oil drizzled over the top.
2. When the bones are golden, put them in a stockpot and cover with the water. Add the vegetables, herbs and salt and pepper, then bring to the boil. Simmer for 1 hour with the lid on.
3. Pour the stock through a sieve to remove the bones, vegetables and bay leaves.
4. Allow to cool. If the stock has a layer of fat on it when it's cooled, skim this off with a spoon. (If you have chickens, give it to them on some stale bread.) When cold, stock can be frozen, or stored in the fridge for up to 3 days.
Have you created something lately that has left you feeling happy with self satisfaction?
Hello lovely
ReplyDeleteI made stock on Sunday too - after my darling hubby made Chicken Normandy from the Real Life magazine this month (so good)
I added peppercorns and spring onions on top of what you've listed
Then we had chicken and mushroom risotto with the left over chicken and the stock last night...yummy!!
It sounds like a great thing to do on a cold wintry day Catherine and it looks yummy too. xx
ReplyDeleteI save all of my chicken carcasses and bones in the freezer, even from the BBQ chook shop, and once every couple of months make up a huge batch of stock which I then freeze in ice-cube trays and small containers. It's great to have it on hand for soups and sauces and risotto without having to resort to a packet. I still have never made beef stock, though.
ReplyDeleteI always make chicken stock from left over chicken, just like you we also make sandwiches! Also, the longer you cook stock for, the better it is for you (any type of bone broth is super healthy, I can't remember why, I just remember reading that it is!), you can actually let it simmer for 12 hours if you like. I leave mine going the whole day.
ReplyDeleteI am always meaning to do this and never seem to actually get there! I need to just do it and freeze...thanks for the inspiration!!!
ReplyDeleteSnap! I'm doing this this very day and my house is filled with the most delicious fragrance. I'm using a boring old Taste recipe, though. I've yet to treat myself to Rhonda's book.
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I hope it tasted as good as it sounds. I'll keep an eye out or Rhonda's book, I used to read her blog regularly.
ReplyDeleteHomemade chicken stock is sooo good! I always do it with our carcasses after a roast - I don't add the veggies - just the chicken though - it's always full of flavour! Enjoy yours!
ReplyDeleteHello fellow 80s child! ;)
ReplyDeleteWow! This recipe looks amazing. Homemade is so much better than store bought anyday. I love the added veggies to give it a fuller flavor. :)
that looks so good & healthy. Totally agree with Erica, you certainly can't go past homemade stocks. your phogographs make me inspired to go make my own batch, also I would love the beautiful aroma of chicken stock wafting throughout the home.
ReplyDeleteMy Mum and I were only talking yesterday about how much nicer risotto is when made with homemade chicken stock just like my grandmother used to do :) I will have to give this recipe a try next time...
ReplyDeleteWe have roast chicken every couple of weeks and I always make chicken stock the next day. It certainly warms the house on a cold winters day, i like to add a couple of slices of fresh ginger for extra flavor.......
ReplyDeleteI think chicken stock made with left over roast chicken bones has a delicious flavour. I often will freezes the the leftover carcasses if I am short on time and then once I have a heap make up a large batch of stock to freeze in smaller batches.
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A friend taught me how to make stock from turkey carcass and I found it delicious. My mother said that they used to make stock from bones during the war.
ReplyDeleteI've done that before where I roasted chicken for dinner, had leftovers in sandwiches the next day and used the carcass for stock. It felt so good to use every last bit of the chicken. Great satisfaction. Unfortunately, I haven't kept it up.
ReplyDeleteI love Rhonda's book. It provides inspiration all the time. She's a legend!