Chicken Stock

I’m 23 going on 63.

I’m finally free from the steel grip of university, and all I want to do with my free time is tend to my vegetable garden, watch Masterchef or cook. I also get unnecessarily grumpy if I don’t have tea around.

Did I mention to you that my boyfriend bought me a greenhouse for my birthday last week?

Yeah, see, at my place, I have this possum problem. Those irritating mega-rats keep visiting my backyard at night and eating my vegetables. Now, my thumbs are far from green, and I really need all the help I can get, so you could imagine my pain when I woke up in the morning to yellowing stubs where my lettuce strawberries had been. My fucking sugar snap peas where just starting to flower and those heartless shits scoffed them down without a care in the world. Anyway, the greenhouse is now my saviour, as it acts as a barrier to feral marsupials, and I have now revived my garden, with a new array of vegetable seedlings. Yay.

Anyway, this post is actually about chicken stock. I also received a load of cookbooks for my birthday (joy!) and I’ve always wanted to make my own stocks, as I read somewhere that once you know how to boil and egg, you should learn how to make broth.

On that note, last week I forgot about my boiling eggs while I went for a shower and what not and filled the house with a pungent nutty smell after all the water in the pot evaporated and both eggs exploded.

Roast Chicken Stock
Yields approx. 3.5L

1kg chicken carcass or bony parts (necks, backs, wings, breastbones)
4 chicken feet (optional)
1 head garlic, bashed
5 sticks of celery, roughly chopped
2 medium leeks, roughly chopped
2 medium onions, roughly chopped
2 large carrots, roughly chopped
3 bay leaves
A handful of fresh parsley
2 tbsp apple cider vinegar
1 tbsp whole black peppercorns
4L of cold water

Chuck your chicken bits, vinegar, onion, carrots, celery, leek, garlic and peppercorns into a large pot, and cover with 4L of cold water. Allow to stand and steep for about an hour.

Place pot over a medium heat and bring to the boil, making sure to scoop off any muck that forms on the surface (this is the fat and impurities). Reduce the heat and simmer for 6-8 hours, or until the meat has completely fallen off the bone. The longer you cook it, the better it will be, and the stronger the flavour will taste. Approximately 10 minutes before the stock is ready, add the parsley.

Strain everything through a fine sieve into a storage container, cover up and place in the fridge until the fat rises to the surface and congeals. Congeals is a sexy word right? Connnnngeeeeeeals.

Skim that shit off, and keep your stock in the fridge or freezer. It will last 3-4 days in the fridge, and 2-3 months in the freezer.

This recipe was adapted from Pete Evans, from his book Healthy Everyday.
Advertisements