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Easy freezer and fridge stock
Ingredients
- 1 kilogram chicken bones (bones leftover from a roast chicken or whole chicken wings work well)*
- 1–2 onions, halved
- 4–5 cloves garlic, halved
- 1–2 carrots
- 2–3 celery stalks
- 5 sprigs fresh thyme (or 2 teaspoons dry thyme)
- 1 small bunch parsley stems
- 4 litres water
- 2 teaspoons kosher salt
- 1/2 teaspoon black peppercorns
Optional add-ins:
- 1 leek
- 1–2 bay leaves (fresh or dried)
- 1 parsnip
- 1 small handful fresh or dried mushrooms
- Parmigiano Reggiano rind
Directions
- Add the chicken bones to the bottom of a large stockpot along with the halved onions and garlic cloves. Wash and cut the carrots, celery, and leek into large chunks and add them to the pot. Toss in the thyme, parsley stems, and any optional add-ins you might be using. Add in the water (there should be enough to submerge all of the ingredients – if not, just add enough water to cover). Season with the salt and peppercorns and place the pot over medium high heat.
- Bring the stock to a boil then reduce the heat to low/medium-low in order to maintain a gentle simmer. Simmer the stock to four to five hours, skimming the surface of any foamy stuff every half hour or so. If needed, add more water in order to ensure that the bones and vegetables are fully submerged.
- Allow the stock to cool to room temperature in the pot then strain through a fine mesh sieve into a large bowl. Transfer the stock into storage containers or glass jars, being sure to leave an inch or two of space at the top to allow for expansion if freezing. Place the stock in the fridge or freezer to store. If you would like to remove some of the fat from the stock, once it is fully chilled, there will be a layer on top that you can easily spoon off.
- Use in soups, stews, risottos, or whatever else you can think of!
- *I like to keep leftover chicken bones from roast chickens in a sturdy zip top bag in my freezer along with any vegetables or herbs that are starting to go a little sad. That way, I’m always ready to make stock.
- **To make a vegetable stock, simply leave out the chicken bones, double the amount of vegetables you’re adding in, and reduce the cooking time to two hours or so. To give it a really good flavour, make sure you include some fresh or dry mushrooms and/or a rind of Parmigiano Reggiano.
