Here's a great tip to make your cooking packed full of flavour. Making your own stock is not only cheap and easy but will transform the way you cook and taste your food. I always buy whole chickens and joint them as I want them. This way I get 2 breasts, 2 thighs, 2 legs, 2 wings and all of the bones for the stock, making it go so much further than buying a pack of breasts. I have a tub in the freezer that I put all of my raw chicken trimmings and bones in, when it's full I defrost them and make the stock. A bit of skin is ok but not too much as it is very fatty.
This makes quite a lot, just scale it down as required. I have a big stock pot so if you are using a saucepan you will need to adjust it. You will get the same great results so don't be put off, just use the biggest pan you have. These are estimated ingredients, you can add more or less of anything. Just remember that you will get out what you put in. You can use the veg that you have left at the end of the week but it is so much better if it is made with fresh ingredients.
2-3 Bay Leaves
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This makes quite a lot, just scale it down as required. I have a big stock pot so if you are using a saucepan you will need to adjust it. You will get the same great results so don't be put off, just use the biggest pan you have. These are estimated ingredients, you can add more or less of anything. Just remember that you will get out what you put in. You can use the veg that you have left at the end of the week but it is so much better if it is made with fresh ingredients.
Ingredients (roughly, see above)
1kg chicken
2 onions
2 carrots
2 celery
5 peppercorns
Bunch of Parsley Stalks2-3 Bay Leaves
4 litres water
Method
First of all to get a really rich flavour roast the chicken bones and trimmings. Heat the oven to 200c and roast for around 20 minutes until golden. While this is happening roughly chop the vegetables and add to the pan (don't bother peeling anything). There will be a lot of fat in the tray, you don't want this in your stock so strain it off. Keep it to fry in, it is delicious! I fried some pork chops in it and they were so rich.
Add the chicken to the vegetables and peppercorns (whole) and cover with cold water. Bring to a boil, skim any scum on top and simmer for about 2-3 hours. Check it regularly and skim it. It will reduce by about a quarter doing this, any more you may need to turn the heat down and/or top up the water. Never add salt to a stock, leave it for when you are cooking with it.
Strain the stock and chill as quickly as possible and then put in the fridge. Once strained and while still hot you can return to the pan and boil rapidly to reduce and make a more intense flavour. This can be a good idea if freezing as it wont take up too much room. You can reduce it to a super concentrated state and freeze it, when defrosting you can let it down with water to get the amount and strength you require. A good stock will be very gelatinous so when it is chilled it should set like jelly.
If you like these recipes please like MogFood on Facebook, here you can share experiences and photos to other followers and use it as a forum for advice.
You can also follow me on Twitter.
If you want to get any new posts sent directly to your inbox use the box at the top right of this page to sign up.
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