Remember when we made the best roast chicken with garlic and sage butter, and I suggested you keep all the left-over bones and bits after carving? It was to be able to make this: a homemade; healthy wholesome chicken stock.
A few ingredients left to simmer in a pot of water delivers oodles of flavour
Of course it would be easier, when making soup, to simply open a box or jar of chicken stock, or even add water. I like to make this broth for 3 reasons:
1. It makes my budget stretch, and ensures that I use (almost) all of the meat. This is quite a big one for us: we don’t eat meat very often, so that when I do place meat on the menu I can spend a little more (having saved on ‘cheaper’ meals). I will buy organic; pasture-raised (free range) chicken. And then because I have paid more for that good quality meat, I want to use all of it.
I know that every country is different, but it is really worth being mindful of where your meat is coming from. Farming methods largely determine the quality of meat that we are consuming. Choosing minimally processed, well-farmed meat over mass-produced meat raised in sometimes questionable conditions is a priority for me.
2. Making my own stock means that I know exactly what goes into it. And using the bones and meat of the same chicken reduces our carbon footprint. Knowledge on the impact of livestock agriculture on the environment is now common place. Or very easy to find if you do a little research. I have written previously about how (as a family) we choose to eat less meat and dairy, partly as an (albeit small) commitment towards a more eco-friendly diet. Of course, when it comes to foods and fresh produce, it must be said that choosing consciously and carefully is important – “in-season and local wherever possible” are as important as reducing our meat consumption.
I would like to point out that I am completely aware that this is a personal choice, and I am in no way advocating that we should all immediately become vegan! I know that meat consumption and diet in general are wrapped up in culture and tradition and heritage, and my views are not everyone’s. And that’s okay. However, what I am suggesting that it is beneficial to both our physical health and the planet to become consumers who are more aware of the quality of produce we are eating, and the farming practises we are supporting.
3. The layers of flavour that you add to your end-product (soup; risotto; stew; ramen) are reason enough to make your own stock. What I like about it is I can develop flavour guided by what I want to use the stock for. That is to say, I will choose specific herbs and spices with the end-meal in mind. For example; thyme and bay leaves in a stock would create something very different to using coriander seeds and fresh ginger. If you haven’t ever made your own stock, please give it a try. I am certain you will begin doing so more frequently. Especially when you discover how simple it is.
Simple to prepare, yet it creates a flavourful broth that can be used in any recipe calling for chicken stock. You will never buy from the store again!
Ingredients
– 1 large white onion, peeled and quartered
– 2 medium sized carrots, peeled and chopped into large chunks
– 2 sticks of celery, trimmed and roughly sliced
– a good handful of parsley, rinsed and chopped
– 2 bayleaves
– the leftover skin; meat and bones of a roast chicken
– a few whole peppercorns and some salt
Instructions
Place all the ingredients into a large pot or saucepan.
Add enough water to cover all the ingredients.
Bring to a boil and allow to simmer for 1-2 hours. The longer you leave it simmering for, the more intensified the flavour of the stock will be. Just add a little more water if it reduces too much.
You may need to skim off some foam from the top of the pot. Then, strain the liquid through a sieve or strainer. Discard the vegetables, bones and herbs. You should be left with a cloudy liquid.
Notes
* Use the chicken stock in recipes as needed, and if you want some inspiration; you could make this Slow Roasted Tomato and Red Pepper soup.
