Chicken Stock

Brown Chicken Stock

A good chicken stock is the base for great soups, risotto, casseroles and many other dishes. Even seafood and red meat dishes often use chicken stock for its subtle flavour that adds depth without competing with the star Ingredients. Roasting the chicken bones before boiling them, to make what is called a brown chicken stock, adds further flavour and depth. Chicken stock freezes really well too, so you can always have some on hand. Check out the step-by-step video below, once you see how simple it is you’ll never buy chicken stock again.

Ingredients
  • 1kg chicken wings
  • 1.8 litres water
  • ½ brown onion, peeled and roughly chopped
  • ½ carrot, roughly chopped
  • ½ stalk celery, roughly chopped
  • 3 black peppercorns
Method
  1. Preheat oven to 200°C.
  2. Arrange chicken wings in a single layer on a baking tray and place in the oven for 25 minutes or so, until lightly coloured.
  3. Transfer to a large saucepan with the remaining Ingredients, adding any oil from the chicken and any bits that have stuck to the baking tray.
  4. Bring to the boil, reduce heat and skim to remove any froth that has floated to the top.
  5. Cover almost completely with a lid and simmer for 1 hour, skimming occasionally if necessary.
  6. Set aside for 30 minutes then pour through a fine sieve lined with muslin or a clean damp cloth, discarding solids or setting the meat aside for another use (see FAQ below).
  7. When cool, remove the layer of fat from the top and refrigerate or freeze until needed.

Keen to learn more cooking Basics? Check out my How To videos.

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FAQ

Recipes for stock usually direct you to discard the solids once the stock is made, but that can be unnecessarily wasteful. I’ve discovered that the picked meat from the chicken wings tossed with some mayo is a great sandwich filling. I also sometimes stir it into a hearty minestrone just before serving to warm it through.

Roasting the chicken bones before boiling them, to make what is called a brown chicken stock, adds further flavour and depth.

A good chicken stock is the base for many great soups, risotto, casseroles and other dishes. Even seafood and red meat dishes often use chicken stock (rather than fish or meat stock) for its subtle flavour that adds depth without competing with the star ingredients.

Chicken stock freezes really well, so you can always have some on hand. If you freeze it in ice cube trays then pop the frozen blocks of stock out and store them in the freezer in a zip-lock bag, you'll have portion controlled stock cubes to add to sauces and other dishes that need just a little stock.