Making Chicken Stock
Chicken stock! It might sound intimidating but I promise there is little to no skill involved. My brother originally asked me why anyone would bother and what you even need stock for in the kitchen. Well, if you’ve been following along here, you’ll see that I use chicken stock in my recipes quite often.
Some tips for chicken stock success here:
- Whenever you cook a whole chicken, save the bones in a bag in the freezer. They’ll be there when you have time to make the stock.
- As you’re chopping veggies, keep the ends and stems in a bag in the freezer, they can be added frozen to the stock pot.
- Pick a date and time to make stock when you’re just hanging around the house for an hour. There’s little active time but it does need to simmer.
- Have a big container or clean pot ready to drain the finished stock into. Let it cool a bit, then divide into smaller containers.
- Store small containers of stock in the freezer so you can pull them out as you need them but won’t get stuck defrosting too much! Defrost overnight in the fridge, or bring frozen block to a boil in a small pot if you need it in a pinch.
- Stock will keep a year in the freezer and 7 days in the fridge.
Alison Mountford is the Founder and CEO of Ends+Stems, a meal planning service designed to reduce household food waste and stop the effects of climate change. Alison has been named a Rubicon Waste Fit Champion, was a finalist for the Spoon Tech Startup Showcase, and has appeared on many podcasts and radio shows, and works as a food waste consultant.