Chicken stock is easy to make at home using aromatics you have. It can be as simple as chicken bones (raw or leftover from a roast the day before) onions, carrot, peppercorns and a bayleaves. Use what you have. If you have some parsley stems, rosemary, celery, garlic, leeks throw them in too. Whatever you have, just make use of every part of that bird.
I buy whole chickens and portion them into breasts, legs and thighs. I use the carcasses and wings for the stock. Once passed through a fine strain, the stock is then ready for use. Pull the meat off the carcass and wings and add them to your stock if you are making soup. I also add a few cobs of corn to the pot in the last 10 minutes of cooking, that way once strained I can chop off the corn kernels and add them to my soup.
My stock recently used the following:
- two chicken carcasses
- 2 onions, peeled and quartered
- 4 cloves of garlic, unpeeled and smashed
- 2 carrots, unpeeled and roughly chopped
- 2 celery stalks, unpeeled and roughly chopped
- 3 bay leaves
- 8 whole pepper corns
- spring of rosemary
- 4-5 left over parsley stalks
- 6 litres cold water
Bring the water to the boil and skim off any impurities.
Reduce heat and simmer for 3-4 hours.
Pass the stock through a fine sieve.
The stock is ready for use.
If you are not using it straight away, cool it before portioning it. It will keep in the fridge for 3-4 days or freezer for 2-3 months.
Marvellous Medicinal Chicken Soup
In a medium saucepan bring chicken stock to the boil.
Add chopped carrots and fresh corn kernels and cook until tender.
Add chicken meat (previously pulled off chicken carcass when making stock).
Add noodles and cook until pasta is al dente.
Taste and adjust seasoning as needed.
Add a squeeze of lemon and a sprinkle of parsley and enjoy.