I have always made a lot of homemade soups and casseroles for my family and as you know, one of the key ingredients for these is stock. Until recently i would buy stock/stock cubes, but a few months ago i decided to begin making stock from scratch using a chicken carcass. It tastes so much better too!
I either use an oven roasted Chicken carcass or i cut the breasts, thighs and legs from an uncooked chicken and then bag them up for the freezer. If i do the latter, i usually leave a fair bit of chicken attached to the chicken frame. I do this for a couple of reasons, firstly because I am not very good at getting every bit of raw chicken from the frame and secondly, it adds a great flavour to the stock and oh thirdly, it provides my dog with a enough chicken to feed her for a couple of days. (the beauty of having a small dog).
I’m sure i’m preaching to the choir here as so many of you probably do this already, but for the uninitiated in chicken stock creativity, here’s how i make mine…
1. Place chicken carcass in a large pan.
2. Add a variety of herbs, salt, garlic and an onion.
3. Cover with a kettle full of hot water – i used enough water to make 2 litres of stock – place a lid on the saucepan and simmer on low for about 1.5 hours (or longer if you want it even more flavourful).
4. When it is done it should be a lovely golden colour.
5. Separate the chicken carcass/ meat from the liquid by draining the liquid through a colander or sieve.
6. How i freeze chicken stock is to take my empty yoghurt pot. Mine holds 1 litre.
7. Insert a strong plastic freezer bag into it.
8. Pour the liquid into the bag that is inside the container.
9. When cool tie the bag and place the whole container in the freezer.
10. When Frozen simply slide the bag of frozen stock out of the container and it is then ready to be defrosted as a base for soup, risotto, casserole etc, at a time of my choosing.