Chicken Stock

A good chicken stock is an invaluable item in the kitchen. Sure, you can buy this off the shelf... but there's nothing like making your own.

I buy whole chickens and portion them for freezing. This works out a hell of a lot cheaper than buying your chicken pieces from the supermarket. You'd be amazed at the savings. Once I've removed the breasts, wings, thighs and legs I have a whole chicken carcass. I usually portion two at a time (not at the SAME time, obviously. It's hard enough to hold one slimy, naked chicken without simultaneously doing two like some sort of drunken, chicken-obsessed, juggling gypsy. Jesus, stop over-analysing everything). If you need a more neutral stock (more universal) then leave out the garlic and cinnamon.

Keeps in the fridge for 5 days. Make 250ml (1 cup) in ziplock bags and 125ml (1 x 4oz ladle) ziplock bags--for freezing up to 3 months. Alternatively, you can reduce the stock on the stove down to 25% and make concentrated ice-cubes which are easier to store.

Ingredients

• 2 Chicken Carcasses
• 1 Tbsp Extra Virgin Olive Oil
• 1 Onion, large, quartered, unpeeled
• 2 Carrots, slit length-ways
• 2 Celery Stalks, slit length-ways
• 1 head of Garlic, sliced length-ways (optional)
• 1 Ginger Root, small, chopped
• 1 handful of Thyme
• 3 Bay Leaves
• 1 handful of Parsley, chopped (prefer stalks)
• Salt, to taste
• Peppercorns, to taste
• 100ml Apple Cider Vinegar (helps break down meat nutrients)
• 1.5 sticks Cinnamon (optional)

Method

1. Set the oven to 250degC
2. Place the chicken in an oiled, deep dish baking tray. Oil the chicken inside and out. Cook in the oven for 25mins.
3. In a large pot (5-7 litres), caremelise the onion quarters in olive oil on a medium heat.
4. Once the onion has browned, half fill the pot with cold water and add all of your vegetables, garlic, ginger, thyme, bay leaves, parsley, salt and pepper.
5. Once the chicken has baked in the oven, remove it and add to the pot (cut the carcasses in half if you need to).
6. Top up with water. Turn the heat to high and bring to a boil.
7. At this stage, you can transfer everything to slow cooker, if you have one. Otherwise just reduce the heat to minimum on the hob.
8. Add the apple cider vinegar (helps to break down the meat nutrients) and cinnamon (optional). Cover and let simmer for 2.5 hours. If you are using a slow cooker, you may leave it overnight. The smell in the morning is amazing.
9. Allow to cool, bottle or package then freeze or refrigerate. Or both. Or either. Go mental.