Probably one of the best staple recipes you can have, good chicken stock is a must in the arsenal, and here is how to make mine!
Chicken stock is an elixir, it turns any sauce into a great sauce, I use it especially when making a roux or tomato sauce.
It takes a bit of patience, but if you get it right, it will take your food to a much higher level of taste and sophistication.
This is my best ever chicken stock recipe!
- 2 sticks of Celery#
- 2 Carrots
- 2 Onions
- 2 sprigs of Rosemary
- handful of Parsley
- 1 Chicken Carcass
- Salt & Pepper
Pre-heat your oven to 200C/400F.
Chop up all of the vegetables and put them in a roasting tin along with the chicken.
Roast in the oven for 30 minutes. This is to brown off the carcass, which will result in a darker stock.
Add all of the ingredients into a stock pan or saucepan, and cover with hot water.#
Bring to a boil, turn it down and simmer for 1 hour and 30 minutes.
Allow to cool, and decant into a container for storage in the fridge.
If you have down it right, it will turn to jelly!!
Chicken Stock – Ingredient Breakdown
Celery (Apium graveolens) is a marshland plant in the family Apiaceae that has been cultivated as a vegetable since antiquity.
Celery has a long fibrous stalk tapering into leaves. Depending on location and cultivar, either its stalks, leaves or hypocotyl are eaten and used in cooking.
Celery seed is also used as a spice and its extracts have been used in herbal medicine.
The carrot (Daucus carota subsp. sativus) is a root vegetable, usually orange in colour, though purple, black, red, white, and yellow cultivars exist.
They are a domesticated form of the wild carrot, Daucus carota, native to Europe and Southwestern Asia.
The plant probably originated in Persia and was originally cultivated for its leaves and seeds. The most commonly eaten part of the plant is the taproot, although the stems and leaves are eaten as well.
The domestic carrot has been selectively bred for its greatly enlarged, more palatable, less woody-textured taproot.
The carrot is a biennial plant in the umbellifer family Apiaceae.
At first, it grows a rosette of leaves while building up the enlarged taproot.
Fast-growing cultivars mature within three months (90 days) of sowing the seed, while slower-maturing cultivars need a month longer (120 days).
The roots contain high quantities of alpha- and beta-carotene, and are a good source of vitamin K and vitamin B6, but the belief that eating carrots improves night vision is a myth put forward by the British in World War II to mislead the enemy about their military capabilities.
The onion (Allium cepa L., from Latin cepa “onion”), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus Allium.
Its close relatives include the garlic, shallot, leek, chive, and Chinese onion.
This genus also contains several other species variously referred to as onions and cultivated for food, such as the Japanese bunching onion (Allium fistulosum), the tree onion (A. ×proliferum), and the Canada onion (Allium canadense).
The name “wild onion” is applied to a number of Allium species, but A. cepa is exclusively known from cultivation.
Its ancestral wild original form is not known, although escapes from cultivation have become established in some regions.
The onion is most frequently a biennial or a perennial plant, but is usually treated as an annual and harvested in its first growing season.
More than 50 billion chickens are reared annually as a source of meat and eggs. In the United States alone, more than 8 billion chickens are slaughtered each year for meat, and more than 300 million chickens are reared for egg production.
The vast majority of poultry are raised in factory farms. According to the Worldwatch Institute, 74 percent of the world’s poultry meat and 68 percent of eggs are produced this way. An alternative to intensive poultry farming is free-range farming.
Friction between these two main methods has led to long-term issues of ethical consumerism. Opponents of intensive farming argue that it harms the environment, creates human health risks and is inhumane. Advocates of intensive farming say that their highly efficient systems save land and food resources owing to increased productivity, and that the animals are looked after in state-of-the-art environmentally controlled facilities.
Chickens farmed for meat are called broilers. Chickens will naturally live for six or more years, but broiler breeds typically take less than six weeks to reach slaughter size. A free range or organic broiler will usually be slaughtered at about 14 weeks of age.
Chickens farmed primarily for eggs are called layer hens. In total, the UK alone consumes more than 34 million eggs per day.
Some hen breeds can produce over 300 eggs per year, with “the highest authenticated rate of egg laying being 371 eggs in 364 days”.
After 12 months of laying, the commercial hen’s egg-laying ability starts to decline to the point where the flock is commercially unviable. Hens, particularly from battery cage systems, are sometimes infirm or have lost a significant amount of their feathers, and their life expectancy has been reduced from around seven years to less than two years.
In the UK and Europe, laying hens are then slaughtered and used in processed foods or sold as “soup hens”.
In some other countries, flocks are sometimes force moulted, rather than being slaughtered, to re-invigorate egg-laying. This involves complete withdrawal of food (and sometimes water) for 7–14 days or sufficiently long to cause a body weight loss of 25 to 35%, or up to 28 days under experimental conditions.
This stimulates the hen to lose her feathers, but also re-invigorates egg-production. Some flocks may be force-moulted several times. In 2003, more than 75% of all flocks were moulted in the US.
Salvia rosmarinus, commonly known as rosemary, is a woody, perennial herb with fragrant, evergreen, needle-like leaves and white, pink, purple, or blue flowers, native to the Mediterranean region.
Until 2017, it was known by the scientific name Rosmarinus officinalis, now a synonym.
It is a member of the mint family Lamiaceae, which includes many other herbs.
The name “rosemary” derives from Latin ros marinus (“dew of the sea”).
The plant is also sometimes called anthos, from the ancient Greek word ἄνθος, meaning “flower”.
Rosemary has a fibrous root system.
Parsley or garden parsley (Petroselinum crispum) is a species of flowering plant in the family Apiaceae that is native to the central Mediterranean region (Cyprus, southern Italy, Greece, Portugal, Spain, Malta, Morocco, Algeria, and Tunisia), but has naturalized elsewhere in Europe, and is widely cultivated as an herb, a spice, and a vegetable.
Where it grows as a biennial, in the first year, it forms a rosette of tripinnate leaves, 10–25 cm (3.9–9.8 in) long, with numerous 1–3 cm (0.4–1.2 in) leaflets and a taproot used as a food store over the winter.
In the second year, it grows a flowering stem with sparser leaves and umbels with yellow to yellowish-green flowers.
Parsley is widely used in European, Middle Eastern, and American cuisine. Curly leaf parsley is often used as a garnish.
In central Europe, eastern Europe, and southern Europe, as well as in western Asia, many dishes are served with fresh green chopped parsley sprinkled on top.
Flat leaf parsley is similar, but it is easier to cultivate, and some say it has a stronger flavor.
Root parsley is very common in central, eastern, and southern European cuisines, where it is used as a snack or a vegetable in many soups, stews, and casseroles.
Chicken Stock – Bonus Recipe
Of course, I couldn’t leave out my vegetarian and vegan friends, so here is my best ever recipe for Vegetable Stock. it is chicken stock without the chicken!
Chicken Stock – FAQ
Is chicken broth and chicken stock the same thing?
Not necessarily, although chicken stock can be used as a soup. To me, the difference is that a broth is a thick soup, whereas chicken stock is thin.