Making your own Chicken stock

Chicken stock is one of the most versatile ingredients to have on hand and it is so easy to make from any left over carcasses or bones. It can be made and portioned, then stored in the freezer ready for any recipe that you want to use it for.

Gathering Your Ingredients

I appreciate that most of us won’t have enough bones from one roast chicken to warrant making stock, but this is where the freezer can help. Every time we have a roast chicken, chicken thighs, wings, or drumsticks, I gather up the remaining bones and freeze them in a bag, which I add to over the weeks. When I have enough to make stock, I simply remove the bag from the freezer (no need to defrost) and place it in the pan, ready to go.

Uses for Homemade Chicken Stock

Some of my tried and tested uses for it include making risottos, curry, casseroles, soups, and sauces. Homemade chicken stock has a depth of flavor that beats a stock cube hands down and is much less salty.

How to Make Chicken Stock

Ingredients

• Leftover chicken bones

• 1 onion, chopped

• 1 carrot, chopped

• 2 garlic cloves, chopped

• Optional: celery, over-ripe tomato

• 2 tablespoons butter

• Aromatic herbs and spices: bay leaves, peppercorns, parsley stalks, rosemary, thyme

  
  

Method

1. Prepare the Vegetables: Chop up the onion, carrot, and garlic cloves as a base. If I have other suitable items in the kitchen (like celery or an over-ripe tomato), I also add these.

2. Sauté the Vegetables: Sauté the vegetables with 2 tablespoons of butter. This helps bring out the flavor of the vegetables and also acts as a way to help skim the stock once made and chilled down.

3. Add the Bones and Water: Add the bones to the pan and cover with water. At this stage, I also add any aromatic herbs and spices I have on hand, including bay leaves, peppercorns, parsley stalks, rosemary, and thyme. I partially cover the pan with a lid.

4. Simmer the Stock: Bring to the boil and then turn it down to a low simmer and leave for up to 4 hours.

5. Cool the Stock: Once the flavors have developed, turn off the heat and leave to cool on the stove with the lid firmly on.

6. Strain and Skim: When the stock is cool, strain it and then transfer it to the fridge for the butter to rise and settle on the top so you can skim it off.

7. Portion and Store: Once skimmed, portion the stock into containers and store in the fridge, marked with the date and amount contained in the pot. You can then easily defrost (in the microwave if needed) when you want to use some in your cooking, like when making a risotto. A good chicken stock base can be the difference between a good dish and a great one

Asparagus Risotto Recipe

Ingredients

• 1 bunch of asparagus, trimmed and cut into 2.5 cm (1 inch) pieces

• 1 onion, finely chopped

• 2 garlic cloves, minced

• 300g Arborio rice

• 250ml dry white wine

• 1 litre homemade chicken stock, kept warm

• 50g grated Parmesan cheese

• 2 tablespoons butter

• Salt and pepper to taste

• Olive oil for cooking

  
  

Method

1. Prepare the Asparagus: Blanch the asparagus in boiling water for 2-3 minutes until tender-crisp. Drain and set aside.

2. Sauté the Onion and Garlic: In a large pan, heat a drizzle of olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for another minute.

3. Cook the Rice: Add the Arborio rice to the pan and stir to coat with the oil. Cook for 2-3 minutes until the edges of the rice become translucent.

4. Add the Wine: Pour in the white wine and stir until it is mostly absorbed by the rice.

5. Add the Stock: Begin adding the warm chicken stock, one ladleful at a time, stirring frequently. Wait until the stock is mostly absorbed before adding the next ladleful. Continue this process until the rice is creamy and cooked through, about 18-20 minutes.

6. Finish the Risotto: Stir in the blanched asparagus, grated Parmesan cheese, and butter. Season with salt and pepper to taste.

7. Serve: Serve the risotto immediately, garnished with extra Parmesan and some reserved asparagus stems if desired.