How to make chicken stock
This homemade chicken stock recipe is a great way to make the most from your roast chicken.
Method
Put all the ingredients into a stockpot or large heavy-bottomed pan.
Pour in enough cold water to cover the chicken, bring to a simmer and cook, covered, for 1½–2 hours.
After half an hour or so, remove any scum that rises to the surface with a ladle or a large spoon. Repeat as necessary. Top up with cold water if the chicken is left uncovered.
At the end of the cooking time, strain the stock into a large pan, discarding the vegetables and chicken pieces. Either use straightaway, or simmer the stock briskly for 30 minutes to reduce the volume of liquid. This will concentrate the flavour, and save storage space. Allow to cool completely.
You can use the stock as it is, store in the fridge for up to 3 days, or freeze for up to 3 months. When using the stock in a recipe, top up with water as needed to achieve the desired strength of flavour.
Recipe Tips
For a really easy chicken stock, add all the ingredients to a slow cooker and cook on high for eight hours.
To make stock in a pressure cooker, cover all the ingredients with cold water to the maximum fill line in your pressure cooker. Cook for 90 minutes at high pressure, then allow to release naturally. Strain the stock into a large pan and continue as per the storage instructions.
To make your chicken stock even more flavourful, roast 10 chicken wings for 30 minutes at 200C/180C Fan/Gas 6 until browned all over. Add these to the stock ingredients.
You can also add mushroom stalks, parsley stalks or fennel trimmings to the stock. Keep vegetable trimmings in a bag in the freezer, topping up as you acquire them, then use in a batch of stock when you're ready.
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