Super delicious chicken stock recipe

We, Team J, are a frugal bunch. Whenever we go grocery shopping, we often gravitate towards purchasing whichever meat is on sale and then plan our meals around it accordingly. We often find whole chicken to go on sale quite frequently and we like them because they’re extremely versatile. We can debone it and use the other chicken parts for separate dishes. We could then use the chicken carcass to make chicken stock. Over time, we’ve frozen a lot of chicken bones and once we have enough, we make stock and save it for other dishes as well – it never ends!

Chicken stock

This chicken stock was used to make Chicken Noodle Soup and Cream of Cauliflower Soup with Bacon (a winning combination!). I found it to be very flavourful and I think the key to that was letting the stock boil without the lid on to really help the flavours concentrate as the excess water boiled off.

This recipe was adapted from Gordon Ramsay’s chicken stock recipe. For instructions on how to make it, see below:

Super delicious chicken stock recipe

Prep Time: 15 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 1 hour, 45 minutes

Ingredients

  • 1 chicken carcass + any excess chicken wing and thigh bones you have lying around
  • 1 medium onion, chopped
  • 2 celery stalks, chopped
  • 1 large carrot, chopped
  • 6 cloves of garlic, peeled and lightly crushed
  • 2-3 sprigs of fresh thyme
  • A handful of parsley, chopped
  • 2 bay leaves
  • 1 tbsp fresh peppercorns, lightly crushed
  • Kosher salt - season to taste. I used 1-2 tbsp (approx)
  • Cold water

Instructions

  1. Put all the ingredients into a stock pot or a 5 1/2 quart dutch oven. Fill the pot with water just enough to cover the chicken carcass and ingredients.
  2. Bring to a boil for a few minutes with the lid off, skimming off the foam regularly.
  3. Bring the stock down to a gentle simmer and cook for 1 1/2 hour with the lid off. If the water level is getting too low, add a little bit more water.
  4. Strain the stock. Taste and adjust for seasoning
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You can keep the stock in the fridge if you plan on using it within a week or two. Otherwise, you can easily freeze this and use it later.

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