Believe it or not, it’s the first time I’ve ever made chicken stock. I’ve made hundreds of dishes using chicken, but never made stock from the carcass or leftovers. It may have something to do with the fact that I now eat only free-range organic chicken, so didn’t want to waste any of it. It’s way too expensive!
On day one of my Paleo journey, I made Butterflied Roast Chicken for dinner, and had to remove the backbone before cooking. I stored the backbone in the fridge along with a couple of leftover wings and used them to make this stock. You can use whatever root vegetables and herbs you like. You can even add a chilli pepper if the mood takes you! Obviously not if you’re nightshade sensitive!
4 small garlic cloves, unpeeled and crushed
1 leek, roughly chopped
2 onions, peeled and quartered
4 carrots, chopped (don’t peel if they’re organic)
3 bay leaves (I used dry)
4 sprigs fresh rosemary
4 sprigs fresh thyme
6 sprigs fresh parsley
4 litres / 7 pints (UK) of cold water
1. Place all the ingredients, including the chicken backbone and leftover wings, into a large lidded pan and bring to the boil, skim, then turn the heat down to a simmer.
2. Reduce heat and allow to simmer gently for 3 hours, skimming if necessary.
3. Pass the stock through a fine sieve. Allow to cool.
4. Divide into small plastic containers. It will keep in the fridge for up to 4 days and in the freezer for 2-3 months.
After a couple of hours simmering, this is what my chicken stock looked like.
Four litres of water resulted in two litres of stock. I divided the stock into four airtight containers and put in the freezer. I’ll use them over the coming weeks for future paleo recipes.
Once the stock is cooked and put through a fine sieve, it should be clear and a yellow-amber colour. Well that’s how mine turned out anyway!