Taking Stock

Taking Stock

Yeh, I know…life’s too short to make your own stock. Right?
It’s SO much easier to reach for a packet from the supermarket to toss into your soups or stews.

I agree, it’s VERY convenient, and yes, I do use them myself sometimes.
Whenever I take the time to make my own stock, I am supremely grateful for the undeniable layer of natural flavour, umami and aroma it adds to the dish.

Here I am making my Smoky Eggplant Soup with home made stock that was simmered the day before. It really made the soup.

For best flavour, start with chicken carcasses that have been roasted or even fried a little in the pot. The more, the better.

If you make roast chicken, then save the bones from the frame after you have carved the chook and toss them in the freezer until you are stock making. (Thanks to Nourishness by Melanie Ryan for that clever tip!)

I also sometimes start with a whole chicken, removing the fillets for another use, and knowing that the extra poached chicken meat will make great chicken sandwiches or a chicken filo strudel the next day.

Then it’s about building flavour. Add onion quarters, chunks of carrot and celery, a bay leaf and some peppercorns. Cover it all with water, season well and simmer for 2 hours until fragrant.
Then strain off the stock and pick off the chicken meat for other adventures!

If you refrigerate the stock, the fat will rise and can be skimmed off if you are conscious about fat intake…but, for me, that’s where the flavour lies, so I will always use it in my cooking.
Make a BIG pot and freeze this pure liquid gold for when you need it.

Go on, give it a try!


Chicken stock
Making Chicken Stock

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