by egdcltd
Once a roast chicken has had all the useful flesh removed, the carcass can then be used to make chicken stock. Homemade chicken stock can be used in many recipes, including soups, and is nicer than making it from powder or cubes.
The stock can be kept in the fridge, or frozen. This recipe concentrates the stock substantially
 The Ingredients for Making Chicken Stock eGDC Ltd |
1 Chicken carcass - served 3-4 people
1 Parsnip
1 Carrot
1 Onion
5 cloves of garlic
6 black peppercorns
Other vegetables can be used, and more will likely be needed for a larger carcass.
 The Chopped Vegetables eGDC Ltd |
The top and bottom of all the vegetables, and the garlic, need removing. Peel the parsnip and carrot with a potato peeler, and remove the skin from the onion and the garlic.
Cut the parsnip and carrot into large pieces and quarter the onion. Leave the garlic whole.
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 The Vegetables and Carcass in the Sau... eGDC Ltd |
Put the garlic, vegetables and peppercorns into a saucepan. You will need a saucepan that's big enough to take the chicken, but not too big. One where the chicken nearly touches the sides should be big enough. The pan used here was 20cm (8").
Add the carcass, and then add enough cold water to the saucepan to cover the chicken. Put the pan on a low heat and bring to a simmer.
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 The Covered Saucepan eGDC Ltd |
Once it is simmering, place a lid on, turn the heat down to keep it gently simmering, and leave it for about 2 hours, checking every half an hour. If there is any fat or scum on the top of the liquid, remove it with a shallow spoon. Should it look like the liquid is going down too much, reduce the heat or remove it. The chicken carcass should fall to pieces when it is ready.
 Straining the Stock eGDC Ltd |
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Remove the pan from the heat and strain the liquid into another, slightly smaller, saucepan, using a sieve lined with kitchen paper. The kitchen paper helps remove what would otherwise pass through a sieve, but it will clog up during the process, so the paper will probably need renewing one or more times.
 Reducing the Stock eGDC Ltd |
At this point the stock would normally be ready, and could be chilled or frozen as is, but this is going to be a more concentrated stock.
The strained liquid is simmered uncovered in the new saucepan, again for about two hours on a gentle heat after being brought to a simmer. If it looks like the stock is evaporating too quickly, remove from the heat earlier. This reduced the quantity by about three quarters. This method would probably not be suitable if the stock was going to be used as the base for a soup.
 The Reduced Stock eGDC Ltd |
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After reducing the liquid, the stock was poured into a bowl and left to cool. Once cool, the bowl was left in the fridge overnight.
After chilling it, remove the bowl of stock from the fridge and scrape off any fat that may have risen to the top. The stock may have jellified due to being concentrated, so gently heat it in a saucepan, or zap it in a microwave, to turn it to liquid again. Don't boil or overheat it.
 The Stock in the Ice Cube Tray eGDC Ltd |
Once it is liquid again, pour the stock into an ice cube tray and, after it cools enough from the heating, if applicable, put the tray into the freezer. Using an ice cube tray allows small, individual portions to be frozen, which is useful if you are cooking for one.
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 The Frozen Stock eGDC Ltd |
When the stock is frozen, remove the stock cubes from the tray and put them into a sealable bag.
When stock is needed, defrost one frozen stock cube. This can be added directly to a recipe or, if a larger quantity is needed, the stock can be dissolved in boiling water to dilute it. How much water to use depends on how strong you want the stock to be. 100 to 200 ml (4 to 8 fluid oz) of water is normally enough.
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Comments
I always freeze stock but hadn't thought of ice cubes trays. This is a good idea because I can just defrost as much as I want to instead of defrosting it all.
This is a great idea. Thank you!