Sushila Moles’ Chicken Stock Recipe

preparation 10 minutes
cook time 2 hours
Serves 1-2 litres

This chicken stock recipe uses leftover meat and vegetables alongside simple seasonings to create a rich, flavourful stock. It can be used as a base for soups, sauces and risottos. To use it in South East Asian broths, substitute the rosemary, thyme and bay for ingredients such as ginger, lemongrass and star anise

Recipe provided by Sushila Moles of The New Meat Project

Ingredients Method

1-2 chicken carcasses (stripped of meat), plus other bones
White onion, peeled and chopped
1 carrot, chopped
1 leek, chopped
1 celery stick, chopped
A garlic clove, bashed
A sprig of thyme
A sprig of rosemary
3-4 bay leaves
2 tbsp whole peppercorns.

Cover the carcass, stripped of all the meat, and any other bones with cold water, along with the vegetables and herbs. Don't worry if you don't have all of these ingredients.

Bring to the boil and then simmer gently for a couple of hours. Don't boil it or you will end up with a tasteless stock, it requires a gentle simmer.

Remove the big bones and then sieve. You will make 1-2 litres; ideally it should have a slight jelly texture when cold.

Ingredients

1-2 chicken carcasses (stripped of meat), plus other bones

White onion, peeled and chopped

1 carrot, chopped

1 leek, chopped

1 celery stick, chopped

A garlic clove, bashed

A sprig of thyme

A sprig of rosemary

3-4 bay leaves

2 tbsp whole peppercorns.

Method

Cover the carcass, stripped of all the meat, and any other bones with cold water, along with the vegetables and herbs. Don't worry if you don't have all of these ingredients.

Bring to the boil and then simmer gently for a couple of hours. Don't boil it or you will end up with a tasteless stock, it requires a gentle simmer.

Remove the big bones and then sieve. You will make 1-2 litres; ideally it should have a slight jelly texture when cold.