Chicken carcass plus veg in pot.

Great Chicken Stock is an essential ingredient in many gravy, soup, and sauce recipes but always seemed like a hassle to make, so I have used boxed chicken stock for many years. Alas, the viral crisis has made both chicken and beef stock hard to get at my local, rural supermarket. Consequently, I am again making my own stock. I have done this over the years, but usually in the time between Thanksgiving and Christmas where there are lots of turkey/chicken remains to use. Making stock is not difficult but does take time and needs to be checked on at times. Simmering your stock has the added benefit of giving a great smell in your kitchen!

Ingredients for Great Chicken Stock:

1 large or 2 small left over chicken carcasses;

One large onion;

2 carrots;

2 stalks of celery plus leaves at the top;

Enough water to cover the carcass;

Salt & Pepper (optional);

Handful of herbs.

To Make Chicken Stock

1: Put the chicken/turkey carcass into a large pot;

2: Rinse the vegetables and roughly chop them;

3: Add the vegetables and seasoning to the pot;

4: Add enough water to just cover the meat and vegetables;

5: Bring slowly to the boil;

6: Reduce heat to simmer;

7: Simmer for at least 4 hours or until the carcass can be broken with a spoon and all the meat has come off the bones;

8: Simmer for another hour;

9: Strain the stock into a new container.

At this point the stock is ready to use immediately. To keep the stock for another day, put immediately into the refrigerator so that it cools quickly. Health departments recommend that the stock should be in containers that are small enough to cool the stock completely in about 30 minutes. Usually a few quart jugs are fine.

For a fat free stock, which I prefer, cool the stock overnight and let the fat rise to the surface. After a few hours the fat solidifies and can be scooped off and put into the garbage or down the sink. I put the now fat-free stock back into a put and bring back to the boil for a few minutes to condense. Health departments also recommend that the stock is boiled every day to keep it safe. Return the stock to the refrigerator in a jug or freeze in containers to store the stock in the freezer. Ice cube trays also work well for when you just want a spoon or two of stock. When frozen, toss the stock cubes into a freezer bag and take out when needed.