Chicken stock isn’t the prettiest thing to photograph is it?
Yesterday I posted about the Love Food, Hate Waste campaign and how to make three meals out of one roast chicken, with stock being one of them. This homemade liquid is an excellent way to make use of the remaining carcass and bones, but I’ve used the wings too because having a few chunks of meat makes the stock much more flavoursome.
If you’ve totally devoured all the flesh, don’t despair you can still make it! On this occasion I decided on an Asian / Oriental twist because of a few ingredients that I wanted to use up from the pantry, but obviously you can vary the vegetables and spices to suit your taste.
Stock freezes really well, so there’s no excuse not to make some every time you roast a chicken, or a lamb for that matter. I love freezing stock into ice cube trays and then storing in zip lock freezer bags. That way I can just pop a cube into whatever I’m cooking without any mess, fuss or waste.
Need some ideas for using chicken stock? How about these….
Happy cooking, Christie
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Homemade chicken stock with an Asian twist
makes approximately 1 litre
1 roast chicken carcass including the wings
1 large onion, quartered
2 garlic cloves, peeled
4 white whole peppercorns
2 black whole peppercorns
2 thumb sized pieces of root ginger, halved lengthwise
1 bunch of coriander (cilantro) roots only
Place all the ingredients into a large pot and fill with enough cold tap water to just cover the chicken completely (approximately 2 litres).
Bring to a steady simmer over medium heat, then turn the heat to low and allow to simmer gently for 2-3 hours, skimming the surface of fat occasionally. Try not to let it boil as this will make the stock cloudy.
Taste and season with salt if necessary. Drain all the solids through a sieve and allow to cool. Skim off any additional fat that solidifies on the surface once cooled. If not using immediately, freeze or store in the fridge until needed.