Now that I have found a ready supply of free range chicken frames I find myself making chicken stock regularly. It is so easy and lends itself to a quiet Sunday afternoon at home, then to be turned into soup or risotto for an easy Sunday meal. You can also use up any not quite so fresh vegies in the bottom of your fridge to keep your nice, fresh, market goodies unsullied!
Part of what I did with my market haul this weekend.
2 – 3 chicken frames (carcasses)
2 – 3 cloves garlic, peeled and halved
2 medium brown onions peeled and sliced roughly
2 carrots chopped roughly
2 sticks of celery chopped roughly
1 piece of lemon zest
2 – 3 bay leaves
parsley stalks
6 peppercorns
Place everything in a large stockpot and cover with cold water. Bring gently to a simmer, skimming the surface of the stock regularly. Leave at a gentle simmer for 3 hours or so. Strain and discard all solids. Cool stock and refrigerate. Remove any fat that has risen. Freeze in 1 cup portions.
If you want a richer, darker stock, roast frames and bones for 20 mins or so at 180 degrees before making stock.
