Home Made Concentrated Chicken Stock
Home made stocks can often make the difference between a nice meal and a delicious meal. If you've ever made a risotto with home made stock, you'll certainly never make one with powdered stock cubes or even bought liquid stock ever again.
I regularly make chicken stock from the carcass of a cooked chook or with trimmings from thigh cutlets.
Variations can be created through adding different flavourings to the stock as it's simmering. The most common variation that I make is an Asian inspired chicken stock.
Chicken Thigh Cutlets are often available at the supermarket at a great price compared to the more processed skinless boneless thigh meat.
I bought a 1.7kg pack recently at $5.49 per kilo, compared to $12.99 per kilo for boneless thigh meat. Total cost of It is a bit of work to skin and bone the thighs, but I make a nice stock with all the bits I cut off.
When I weighed the chicken meat, I had 930g, making the cost of just the meat $10 per kg. Considering I would normally trim the boneless thighs of fat and sinew, that's a pretty good result. Plus, I have a nice stock brewing with the trimmings.
Basic Chicken Stock
Carcass of cooked chook, raw carcass or trimmings from thighs
1 carrot, roughly chopped (don't bother peeling)
1 peeled onion, roughly chopped
2 stick celery, roughly chopped
bunch of parsley
2 bay leaves
few sprigs fresh thyme or a sprinkling of dried
salt and pepper
If trimmings and bones are raw, bake in a 200 degree oven for around 3/4 hour. Drain fat away (save it and use to roast potatoes - divine!).
Place bones, skin, fat etc in a pot with other ingredients except seasonings. Cover with water and place on a low flame. Let simmer gently for around 2 - 3 hours. Strain. Test for seasoning and add. Place in fridge to cool.
Good stock will become jelly-like in consistency. Skim off fat when cool. Freeze in ziplock bags or use within a few days. If you don't use it, place back on stove and bring to boil. Simmer for 10 minutes or so and place back in fridge.
Once strained, stock can be further concentrated by reducing it. Do this prior to seasoning. Bring to a simmer and allow to reduce by half.
Freeze in ice cube trays if not using within a few days
Asian Chicken Stock
Carcass of cooked chook, raw carcass or trimmings from thighs (raw is best for this recipe)
2 cm piece of fresh ginger, peeled and sliced
3 cloves garlic, peeled and crushed
2 Tbsp Soy Sauce
3 Tbsp sherry
1/2 tsp chilli paste (optional)
1 star anise
1 2cm piece cinnamon stick
3 Tbsp brown sugar
4 white peppercorns
Prepare and cook as above. Test for seasoning.
Thai Chicken Stock
Carcass of cooked chook, raw carcass or trimmings from thighs (raw is best for this recipe)
2 cm piece of fresh ginger, peeled and sliced
3 cloves garlic, peeled and crushed
2 Tbsp Sweet Chilli Sauce
3 Tbsp sherry
2 Tbsp Fish Sauce
3 Lime leaves
2 sticks lemongrass
2 tsp Chilli paste (optional)
Use basic stock in soups, risottos, casseroles, gravies and sauces. Use Asian or Thai stock for Asian style soups, curries and stir fries.
Enjoy!
Megan
