Pimp your soup: Tastiest chicken stock
If you’ve been following some of my ‘Simple yet Souperior’ recipes you might want to take your taste buds to the next level by including your own stock, instead of buying it in a packet. I’m happy to use stock cubes where needed, but nothing is quite as good as the home-made stuff. It’s not tough to do and is basically made using scraps so you may as well.
What you’re going to need:
- chicken carcasses
- an onion
- a small piece of ginger (optional – you can chop a carrot in two and use that instead)
- three garlic cloves
- two bay leaves
Each time you eat a chicken save the carcass (and any other non-bone bits too), place in a freezer bag and pop in the freezer until you have at least two.
Chop your onion, slice your ginger, press your garlic and place all ingredients in a large pan and top to half way with boiling water. You don’t even need to defrost your chicken before plopping it in.
Place the pan on a very low heat and allow it to gently simmer for two hours. After this time turn off the heat and strain before allowing to cool for ten minutes or so.
The liquid in the big bowl is the magic you want to keep so pour that into a plastic container, and bin the bones and other bits sitting in your seive.
If you’re making a sauce, soup or stew you can use this right now. Or alternatively allow to cool slightly before slicing it into pieces in the tub and placing in the freezer. You can then use a portion each time you cook in the future.