It’s a rarity that I have a whole chicken in the house and after devouring Heston’s perfect roast chicken on Saturday night I figured, waste not want not, I’m making me some stock!
Here is what you will need to make your very own home made chicken stock ice cubes. Recipe is courtesy of BBC Food.
- Bones from a cooked chicken
- 1 Carrot, peeled & chopped
- 1 Onion, peeled & quartered
- 1 Stick of Celery, chopped
- 6 Black Peppercorns
- 1 Dried Bay Leaf
- 1 Sprig Thyme
- 3 Sprigs Parsley
The shop around the corner from me didn’t have celery or parsley so I made do without but if you can, obviously get them. (Don’t judge me, It was a Sunday & I was being lazy!) I also added the basting juices leftover from cooking the Ultimate Roast Chicken.
First up, throw all the ingredients into a large heavy based pan.
Cover the ingredients with cold water, place on the stove & bring to the boil. Skim off any scum that surfaces.
Cover with a lid, reduce the heat to low and simmer gently for about 3 hours.
Strain the stock through a sieve or some muslin into a large bowl. If you will be using it within three days, allow to cool completely, skim off the fat that surfaces to the top & refrigerate until needed.
If you aren’t, return the stock to a clean pan. Crank up the heat and boil vigorously for about an hour or until reduced by half.
Cool the stock completely then skim off the fat that surfaces. Pour the stock into ice cube trays and freeze. When frozen, put cubes (or sea shell shapes in my case!) into a bag and store in the freezer.
When you want to use one, simply put in a jug and add boiling water to melt the cube. Or just throw into a pan with your ingredients for a more concentrated flavour.
Hope I’ve inspired you to not waste those carcasses!
Go forth and make stock my friends.