Are you one of those types who, after having a delicious, succulent and potentially costly Sunday roast, looks at the carcass of your far from alive chicken and feels slightly guilty, both monetarily and in conscience, about wasting such fine remains? I have a confession, I am one of these ignominious characters who lets his penchant for laziness get the better of him week in week out and neglects to stew up the bones of his deceased hen with but one thing in mind; chicken stock. After all, let’s not beat around the bush, chicken stock does take a fair amount of time and effort to prepare. However, you must take my word for it that by making one’s own stock one really will be sampling the cream of the bone marrow crop.
One can flavour their chicken stock in anyway one chooses, however, I believe this to be a very simple yet very effective means of doing so. I highly recommend home-drying some rosemary for this recipe as it has a flavour scarcely found in supermarket varieties. One could use fresh rosemary quite happily, but I find its flavour rather less intense. Time was short when preparing this batch of stock so it couldn’t be chilled over-night, this isn’t a big deal but if one really has one’s heart set on removing every last bit of unnecessary fat an over-night cooling does come recommended.
Makes around 1 litre
• The carcass of 1 large chicken, I used 2 small birds
• 1 Onion, roughly quartered
• 2 carrots, peeled and roughly chopped
• 2 bay leaves
• A twig of dried rosemary, fresh will suffice
• A couple of sprigs of fresh thyme
• 10 black peppercorns
• Plenty of seasoning
1. Throw everything into a large casserole pot and cover with water. Bring to the boil and then simmer for 2-3 hours with the lid on, season to taste.
2. Remove all the remaining bones and vegetables by straining the stock through sieve. Pour into a bowl and leave in the fridge overnight. Remove the layer of fat and scum that has formed on the top and store for up to 3 days in the fridge or for much longer in the freezer.
Cost: I’m going to give the chicken carcass a nominal price of 1p as it is very rarely used and is something very many people wouldn’t even consider using. This stock, of which there is 1 litre or so, should cost roughly 20-25p to produce. This is a fantastic deal considering just how versatile chicken stock is. Indeed, a new recipe shall soon be posted which makes very good use of this exquisite recipe.
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