This easy chicken stock by Jamie Oliver is a versatile and flavorful base for soups, stews, and sauces. Made with fresh vegetables, herbs, and chicken carcasses, it’s a nutritious and simple way to elevate your meals. Perfect for using up leftovers, this stock is packed with natural goodness and can be frozen for convenient future use.
Ingredients Needed
- 5 sticks of celery (about 400g / 14 oz)
- 2 medium leeks (about 200g / 7 oz)
- 2 medium onions (about 300g / 10 oz)
- 2 large carrots (about 300g / 10 oz)
- ½ a bulb of garlic
- 2kg raw free-range chicken carcasses, legs, or wings, chopped (about 4.4 lbs)
- 3 bay leaves
- 2 sprigs of fresh rosemary
- 5 sprigs of fresh parsley
- 5 sprigs of fresh thyme
- 5 whole black peppercorns
- 6 litres cold water (about 6 quarts)
How To Make Chicken Stock
- Prepare the vegetables and garlic: Roughly chop the celery, leeks, onions, and carrots. Leave the garlic unpeeled and bash it with the flat side of a knife.
- Combine ingredients in a pan: Place the chicken carcasses, garlic, vegetables, herbs, and peppercorns into a large, deep-bottomed pan.
- Add water and boil: Pour in 6 litres (6 quarts) of cold water and bring the mixture to a boil. Skim off any scum that rises to the top.
- Simmer the stock: Lower the heat and let the stock simmer gently for 3-4 hours. Skim occasionally to remove impurities.
- Strain the stock: Once the stock has simmered, strain it through a fine sieve to remove the solids.
- 6. Cool and store: Let the stock cool for about 30 minutes, then refrigerate. Once cold, the stock should appear clear and amber in colour.
- Freezing and storage: Transfer the cooled stock into small plastic containers. Freeze for up to 2-3 months, or store in the fridge for up to 4 days.
Recipe Tips
- Use raw chicken carcasses: For the best flavour, use raw chicken carcasses instead of leftovers. This will give the stock a cleaner, fresher taste.
- Skim regularly: As the stock simmers, make sure to skim off the impurities that float to the top. This helps keep the stock clear and improves its flavour.
- Don’t rush the simmering: Let the stock simmer gently for 3-4 hours. This slow cooking extracts all the rich flavours from the chicken and vegetables.
- Cool before refrigerating: Allow the stock to cool for about 30 minutes before placing it in the fridge. This prevents condensation from diluting the stock and ensures it stays flavourful.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover chicken stock cool to room temperature before refrigerating. Once cooled, transfer it into airtight containers and store in the fridge for up to 4 days.
- Freeze: After cooling, pour the stock into small containers and freeze for up to 2-3 months. To use, thaw the stock in the fridge overnight before reheating on the stove.
- Reheat:Pour the stock into a pot and heat over medium heat for 5-7 minutes, stirring occasionally, until it is steaming and hot.
Nutrition Facts
Serving Size: 1 cup (240g)
- Calories: 86
- Total Fat: 3g
- Saturated Fat: 1g
- Cholesterol: 7mg
- Sodium: 343mg
- Potassium: 252mg
- Total Carbohydrate: 8g
- Sugars: 4g
- Protein: 6g
Try More Jamie Oliver Recipes:
- Jamie Oliver Garlic Chicken
- Jamie Oliver Kung Pao Chicken
- Jamie Oliver Roast Chicken And Vegetables
- Jamie Oliver Stuffed Chicken Thighs
Jamie Oliver Chicken Stock
Description
This easy chicken stock by Jamie Oliver is a versatile and flavorful base for soups, stews, and sauces. Made with fresh vegetables, herbs, and chicken carcasses, it’s a nutritious and simple way to elevate your meals. Perfect for using up leftovers, this stock is packed with natural goodness and can be frozen for convenient future use.
Ingredients
Instructions
- Prepare the vegetables and garlic: Roughly chop the celery, leeks, onions, and carrots. Leave the garlic unpeeled and bash it with the flat side of a knife.
- Combine ingredients in a pan: Place the chicken carcasses, garlic, vegetables, herbs, and peppercorns into a large, deep-bottomed pan.
- Add water and boil: Pour in 6 litres (6 quarts) of cold water and bring the mixture to a boil. Skim off any scum that rises to the top.
- Simmer the stock: Lower the heat and let the stock simmer gently for 3-4 hours. Skim occasionally to remove impurities.
- Strain the stock: Once the stock has simmered, strain it through a fine sieve to remove the solids.
- Cool and store: Let the stock cool for about 30 minutes, then refrigerate. Once cold, the stock should appear clear and amber in colour.
- Freezing and storage: Transfer the cooled stock into small plastic containers. Freeze for up to 2-3 months, or store in the fridge for up to 4 days.
Notes
- Use raw chicken carcasses: For the best flavour, use raw chicken carcasses instead of leftovers. This will give the stock a cleaner, fresher taste.
- Skim regularly: As the stock simmers, make sure to skim off the impurities that float to the top. This helps keep the stock clear and improves its flavour.
- Don’t rush the simmering: Let the stock simmer gently for 3-4 hours. This slow cooking extracts all the rich flavours from the chicken and vegetables.
- Cool before refrigerating: Allow the stock to cool for about 30 minutes before placing it in the fridge. This prevents condensation from diluting the stock and ensures it stays flavourful.
Jamie Oliver Chicken Stock