RECIPE: Homemade Chicken Stock

The differentiation between a stock and broth is utilisation of a roasted carcass. A broth is more delicate in flavour, uses the raw bones and is simmered for 6-8 hours. Whereas the cooking, and thus caramelisation, of the carcass during roasting lends a stronger flavour to a stock which is achieved within 1-2 hours. The addition of the apple cider vinegar increases the minerals leached from the bones into the stock, all ready for us to use!

  • 1 roasted carcass (with the skin and all the bits you didn’t eat)
  • 1 onion
  • 1 carrot
  • 1-2 sticks celery
  • 1 tbsp apple cider vinegar
  • 6 black peppercorns
  • 1 bay leaf
  1. Add all the ingredients to a large saucepan with enough cold water to just cover everything.
  2. Bring to the boil, then cover and reduce to a simmer. Leave to cook for at least 1 hour but preferably 2-3.
  3. Pour the stock through a sieve into a large glass bowl/jug, leave to drain to make sure all your precious liquid ends filters through.
  4. Discard the contents of the sieve and place the stock into the fridge to cool overnight. Any excess fat with solidify on the top so you can then remove it.
  5. And that’s it! Use as the base for wonderful homemade sauces and soups, it will last in the fridge for 3-4 days or in the freezer for up to 3 months.

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