RECIPE: Chicken Stock

In the UK, we discard nearly 9.5 million tonnes of food waste. Whether we’re buying too much food and aren’t using it in time, or are preparing too much and throwing leftovers away, there’s always something we can do to stop quite so much hitting the bin!

We’re here to help you make the most of your miscellaneous bits and pieces so that you can reduce household food waste and in turn, save a few precious pennies.

For example, if you’ve just polished off your weekly Sunday roast and have a chicken carcass to hand, why not make a rich chicken stock that you can use later on in other dishes? We’ve pinched our chef-owner, Sam’s, stock recipe and are here to share it with you.

Ingredients

Leftover chicken carcass (from your Sunday roast)
2 x Medium onions
2 x Carrots
2 x Leeks 
2 x Celery sticks
1 x Thyme sprig
2 x Bay leaves

You will also need:

Roasting tray 
Large pot
Colander
Sieve

 

Method

Put chicken carcass and any leftover skin and scrapings from the roasting tray into a pot. 

Roughly chop vegetables (no need to peel) and add them to the roasting tray with a little salt and olive oil.  

Roast them in the oven at 180 degrees til coloured – around 30 minutes should do it. Tip – be sure to turn the veg over ½ way through cooking to ensure an even colour. 


Scrape the cooked vegetables on top of the chicken and cover with water.


Bring it to a high boil for 3 minutes then reduce the heat to a gentle simmer for 3-4 hours.


Remove the pot from the stove, lift out the carcass and discard.

Pass the rest of the mixture through a colander into another pot or jug,  then pass the liquid through a fine sieve.

With this delicious chicken stock, the recipes you can make are endless; from simple soups and stews to unctuous risottos. One of our favourites is Nigella’s chicken and barley recipe. Alternatively, pot it down, freeze it and keep it for up to 3 months.

With this delicious chicken stock, the recipes you can make are endless; from simple soups and stews to unctuous risottos.