The next time you have roast chicken, don’t throw away the carcass – use it to make this chicken stock recipe. Chicken stock is a fantastic base for soups and with winter upon us – in Australia at least – there couldn’t be a better time to make your own chicken stock.
The preparation for this chicken stock recipe is less than ten minutes. You then just let it bubble away on the stove until it’s ready.
Chicken Stock Recipe – Ingredients
- One roast chicken carcass
- 1 Onion – cut into quarters
- 2 or 3 carrots – each cut into 2 or 3 pieces
- 2 or 3 sticks of celery – each cut into 3 or 4 pieces
- 2 or 3 garlic cloves – each cut in half
- Handful of fresh parsley – optional
- 1 or 2 dried bay leafs – optional
- 1 tomato – cut in half
- 8 or so black pepper corns – whole
- 2 – 3 litres of water – enough to cover carcass
Chicken Stock Recipe – Method
- Put all ingredients into a large pan
- Bring to the boil and simmer for around 1 hour
- Allow to cool a little then strain – throw away all but the liquid
- Store chicken stock in air-tight container/s in the fridge or freezer until required
Handy Tips
- I take any left-over skin off the carcass before making the stock – that’s where the fat is (saturated) so I prefer not to use it
- Take out any left-over stuffing from the chicken cavity – you don’t really want that in your stock
- Chicken stock will keep for 2 or 3 days in the fridge – or freeze for a month or so until required
Variations
- You can use uncooked chicken bones in place of a roast chicken carcass
- For a Veggie Stock just leave out the chicken carcass and add some extra vegetables – cabbage works really well
- For a Fish Stock use raw fish bones in place of the chicken carcass
On it’s own this Chicken Stock Recipe isn’t very exciting, but it will make scrumptious Pumpkin Soup and Veggie Soup – recipes coming your way in the coming weeks – all in Ten Minutes of course.
So there you have it, another Dinner in Ten Minutes recipe. Let me know how you go with this one.
Jan Littlehales
Hi Jan!!!
You make it sound so bloody easy and quick! You make me feel that even someone like me – who burns water – can do this. Maybe your next post should be How To Boil Water In 10 Minutes… Or is that too long to boil water? Hmmm… I need some cooking lessons
Hi Lina – like most things, you get better with practice – and with two teenage boys, I’ve had plenty! I’m sure you’ll become a super cook when the time is right!
I use to work in a cafe and my boss loved to cook a mean chicken stock recipe. It smelt wonderful. Although he was quite upset once when he got distracted. The stock had just finished simmering and he went to take it off the hotplate. He then instinctively tipped all the stock down the drain and left the chicken carcass sitting in the pot. Oops. He got it round the wrong way.
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Hi Jan,
You wouldn’t believe how many times I have done that, especially when my kids were younger, it often would be the base for our stews and casseroles, etc: when on my own with my kids we could make a chicken last for 3 meals.
Rita
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Love your Pumpkin Soup recipe based on chicken carcass stock – I do this all throughout the winter months, myself – can you imagine a cold winter’s night and one is feeling cold and chilled – then out comes the pumpkin soup – it warms the cockles of our hearts!! What an amazing warming secure glow we get from this process!! Life is Wonderful!
Hi Jeanni – you’re right, there’s nothing quite like a hot bowl of home-made soup of a cold winter’s night….and, yes, life is wonderful! Thanks for your comments