Chicken Stock

One of your kitchen essentials is simply stock. Rather than reach for the stock cubes, have a go at making some yourself. Very straightforward and very rewarding and very easy to store too.

Bones from 1 raw chicken
2 Carrots
2 Sticks Celery
1 Medium Onion
Handful fresh herbs-parsley, thyme, sage
1 Clove Garlic, whole but crushed.
Half glass white wine
25ml White wine vinegar
750ml Water

1. Place stock pot onto heat gently. Peel carrots and onion, then chop all coarsely with the celery. Crush garlic by covering unpeeled clove under side of blade of your chopping knife, and thumping down sharply with the underside of your fist.
2. Pour a little vegetable oil into the stock pot and add the chopped vegetables, your herbs and garlic, when sweated and softened, add the chicken bones. Cook all until golden brown.
3. Pour the white wine and vinegar over the vegetable and chicken bones, stir in and allow to reduce until the liquid becomes syrup like.
4. Add the water, bring to boil, then turn down to simmer. Allow to reduce by half. Skim off any scum that forms carefully. Strain through a sieve into a suitable container. Use stock as your recipe requires.

The stock can be reduced still further, if you wish, until it becomes even stronger in taste, at which time you can cool it and then pour it into ice cube trays and freeze for later use. This way you can always have your own instant stock in the freezer, ready to use, simple add them to your cooking for an instant taste boost. Great for gravies or sauces, or adding depth to lighter cream based reductions too. Should you wish for a lighter coloured stock then simply seal the chicken and vegetables and do not brown.