rich umami chicken stock
This is a lovely rich stock to use as a base for so many dishes, it adds so much flavour, plus extra protein (6g/100ml) and vitamins B2 (antioxidant), B6 (neurotransmitters and nerve health), potassium (muscle function, blood pressure), and phosphorus (cell & tissue growth and repair). The best way of making a really rich stock is to use at least two chicken carcasses, lots of veg and simmer for a minimum of two hours. This is a really easy method for making a great stock and getting the most value out of a roast chicken. Always save the bones and refrigerate or freeze for later, unless you can make stock straightaway. If you save the bones from one meal and freeze, you have two carcasses for next time.
Ingredients
Makes approx 2 litres
2 chicken carcasses
2 large onions
3 garlic cloves
3 celery sticks
3 carrots
Optional, any other veggies / herbs you want to add - mushrooms, sweet potato, butternut squash, cabbage, parsley, bay
12 black peppercorns
Method
Chop all the veggies roughly and peel the onions, but don’t peel the carrots just wash.
Put all the ingredients into a large saucepan (I use a 7L stock pot) and fill it with enough cold water to cover them.
Bring to a boil and simmer for 2 hours with the lid on but with a small gap to let a little steam out.
Get a large bowl, put a large sieve on top, pour in the stock, and drain. *I use a metal bowl and sieve, as chemicals can leach out of plastic when it comes into contact with hot liquid or food.
Allow the stock to cool for an hour on the side, then put it in the fridge. A layer of fat will form on top. Scrape this off with a slotted spoon, and either keep it for roasting potatoes or discard it.
This stock is great for making my easy umami chicken casserole, soups, or even ramen if you add soy, miso, and a splash of rice vinegar.
Tip
If you’re serious about making stocks, it’s worth investing in a lidded glass jug to store them in the fridge without spillages, or buy glass containers with lids to freeze portions, but make sure the stock has fully cooled before transferring. I use this 2L lidded water jug to store stock in the fridge.