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. For Asian dishes, try this light Asian chicken stock. Vegetable stock and lamb stock are just as easy to make too.
Makes about 1.5 litres
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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.
