Recipe: How to Make Chicken Stock

February 10, 2011 | Alison Clinch | Cooking Tips, Free Range Poultry, Recipes | Leave a Comment

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There’s no denying that the very best chicken stock is home made. You can make it ahead of time and refrigerate until needed. In a sealed container, a stock will keep for 3 – 4 days in the fridge or up to 2 months in the freezer. Ingredients:

1kg raw chicken carcasses
25g unsalted butter
1 onion, peeled and chopped
1 celery stick, chopped
1 leek, chopped
3 black peppercorns
1 bay leaf
1 sprig of thyme
2 litres of cold water

Method:

In a large saucepan, melt the butter and soften the onion, celery and leek. Add the chicken, peppercorns, bay leaf and thyme.
Cover with water and bring slowly to the boil. With a metal spoon, skim off any scum that rises to the surface. Reduce the heat and simmer for 2 – 3 hours.
Strain the stock through a sieve over a large bowl. Discard the bones, herbs and vegetables.
Leave the strained stock to cool before putting it in the fridge or freezer.

TIP: We freeze our stock in 2 cup portions and defrost as needed.

About Alison Clinch

Alison Clinch has 20 years marketing experience gained in small and medium size business. She is especially passionate about supporting local communities, communications, and brand management. In her role with The Free Range Butcher Alison is responsible for the company’s branding, promotion, advertising and website. Her experience in the kitchen and passion for good food also brings refreshing new ideas for our recipe suggestions. Initially working alongside her husband Ben at the farmers markets, Alison is more ‘behind the scenes’ now, and keeping busy with two young apprentices’ / kids, Tom and Georgia.