Stock to soothe the soul
Number of Servings
Makes 2-3 litres
It’s become fashionable to make 'bone broth', but for us, a good old-fashioned stock is simply food to soothe the soul, especially in January when you want to hunker down with something wholesome and nutritious. It’s a great way to use up leftovers and to get the maximum goodness from a carcass, proper nose to tail eating.
Simple to make and makes a fantastic base for a wide range of soups and stews, which is perfect for short Winter days. Make enough to store in your freezer and you’ll have a supply of ready to go on hand to nip jack frost in the nose.
- 2 Roasted chicken carcasses
- 3 Tbsp cider vinegar or juice of 1 lemon
- 2 Bay leaves
- 1 Tbsp black peppercorns
- 1 Onion
- 1 Stick of celery
- Any leftover veg
- Place the carcasses and all the other ingredients into a large deep pot and cover with water so the carcasses are neatly submerged.
- Put the lid on the pot and bring to the boil, skim off any of the foam of that bubbles to the top so that your stock will be clear once finished.
- Simmer on the lowest setting of your hob for roughly 6 hours, but really as long as you can leave it. The longer you cook it the more gelatinous your stock will be.
- Leave to cool and once fully cold skim off any fat. Strain through a fine sieve or sheet of muslin and decant into pots for the fridge or freezer.