The Healthy Gut Handbook by Justine Pattison

Author:Justine Pattison
Language: eng
Format: epub
Publisher: Orion Publishing

Chicken stock

A good homemade chicken stock makes a brilliant base for all types of noodle broth as well as other soups, risottos, sauces and gravy. Use the leftover carcass from a roasted chicken.

MAKES 1 LITRE | PREP: 15 MINUTES, PLUS STANDING | COOK: 1 HOUR

1 roast chicken carcass

1 medium onion, peeled and cut into chunky pieces

2 large carrots, washed well and thickly sliced

2 celery sticks, thickly sliced

2 fresh bay leaves or 3 dried bay leaves

small bunch fresh thyme or 1 tsp dried thyme

1 tsp flaked sea salt

10 black peppercorns

1.5 litres cold water

Place the chicken carcass in a large saucepan or casserole, chopping into pieces first to help it fit, if necessary. Discard any skin or fat as you go.

Put the vegetables in the pan with the chicken, tucking them in around the bones. Add the bay leaves and thyme, salt, peppercorns and water. The water shouldn’t rise more than 10cm from the top of the pan, so adjust the amount you use if necessary.

Cover the pan loosely with a lid and bring to a slow simmer – the water should be bubbling extremely gently. If the water simmers or boils hard, the stock may become cloudy. Simmer very gently for 1 hour, remove from the heat and leave to stand for 30 minutes.

Carefully strain the stock, bones and vegetables through a colander into a large bowl. (Discard the bones and cooked vegetables.) Then strain the liquid through a fine sieve into a large jug. It will keep well in the fridge, covered, for up to 3 days. Scrape off the fat that solidifies on the surface before using.

FREEZING TIP

Freeze the cooked and cooled stock in small containers for up to 3 months. Reheat from frozen very gently in a saucepan over a low heat. Once thawed, bring to the boil and cook for 3 minutes.

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