Stock is a staple during the winter months, it is used as a base in most soups and slow cooker recipes. By making your own at home you can control the ingredients that go in it, reducing salt. You also control the flavour, so you can make it to you and your families preferences. Freeze it and use it as you need.
- 2x Chicken Frames (could also use wings or drumsticks)
- 2 Large Carrots
- 3 Stalks of Celery
- Whole bulb of Garlic
- Few sprigs of Fresh Herbs – I used Thyme
- Freshly Cracked Pepper
- Salt to Taste
Pre heat oven to 180°
Start by lining a baking tray with foil, if you have a wire rack sit that on top of the tray. This will let all the oils and fat drain from our bones. Place your chicken bones on the rack and drizzle with oil. Cook on 180° for approximately one hour or until they bones are golden brown.
While your bones are browning, roughly chops your carrots, celery and onion into large chucks. You can leave the skins on the onions and garlic. Just cut straight across the bulb of garlic exposing the cores of all the cloves.
Once your bones are done in the oven move them into a large pot along with your chopped veggies. Add in about 4 – 5 sprigs of fresh herbs of your choice. You can add in any aromatics at this point you would like to flavour your stock with.
Cover with cold water approximately 6 litres or just until your pot is full. This is going to reduce quite a lot.
Slowly bring to a boil and reduce to a simmer straight away. You don’t want to rapidly boil your stock as this can make it cloudy.
Once your stock is at a simmer you may notice a white foam forming, you want to use a spoon to remove this. Just keep removing it as it forms but it will stop eventually.
Let simmer for 3 – 4 hours, it will reduce by almost half during this time.
Once done, give it a quick taste and add any seasonings you think it needs. Using a fine strainer, strain your stock into a large bowl. Discard of bones and veggies.
Store in a jar in your fridge or place it into ice cube trays and freeze.