How to make the best chicken stock at home!

Salut! Today I will be showing you how to make a white and brown chicken stock from home!

Ingredients:

Chicken Stock - White:-

Chicken carcass (raw) x 1
Carrots x 2 roughly chopped
Leek x 1 roughly chopped
Onion x 1 roughly chopped
Garlic x 2 Cloves smashed
Thyme x 1 bunch
Bay leaves x 2
White wine x splash
Water (enough to cover veg)
Salt x good pinch

Chicken stock - Brown:-

As above White but also:

The Chicken carcass bones are roasted in the oven for an hour until nicely browned.
Tomato paste x 1 tablespoon
Olive Oil x splash

Method:

White Stock:

Wash and roughly chop all the vegetables. Put the chicken bones into a large pan, cover with water and add a splash of white wine.
Add the smashed garlic, thyme, bay leaves and salt.
Simmer for 2 hours
Filter/strain the stock so that just the liquid remains.
Cool down at room temperature and keep in the fridge for up to 5 days or freeze in cubes for easy future use.

Brown Stock:

Cut chicken carcass into small pieces.
Roast in oven for 1 hour at 180 or until the chicken is brown. Take the chicken out of the dish but make sure to get rid of the fat.
Next put the olive oil in a frying pan and slowly slightly caramalise the vegetables and tomato paste.
Into a large pot put the chicken and caramalised vegetables.
Deglaze the frying pan with the white wine and pour into the chicken pot.
Add the smashed garlic, thyme, bay leaves and salt.
Add enough water to the pot to cover and simmer for 2 hours.
Filter/strain the stock so that just the liquid remains.
Cool down at room temperature and keep in the fridge for up to 5 days or freeze in cubes for easy future use.



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