Knowing how to make a chicken stock is one of the most fundamental elements of cooking. Chicken stock is one of those things that you need in order to make many things, from risotto to soup. Don’t waste a drop. Store small containers of left over stock (100 – 300ml) in the freezer for the makings to resurrect a casserole, a gravy or a jus or the ability to extend a soup at the tip of your fingers.

Chicken soup of course is the perfect restorative for the ill, the malingering and those just after some simple home comfort on a cold winter’s day.

Chicken stock can be made from the remains of roast chicken, a selection of chicken frames, wings and giblets, an old boiler or a beautiful free range chicken. The advantage of using a free range chicken is that, so long as you cook it properly, you have the makings of excellent chicken sandwiches as well as a delicious stock.

At this time of year I prepare a stock almost once a week. The stock is invariably used for soup and the chicken is converted into a Chicken Mayonnaise mix either for school and work lunch box sandwiches or, for more elegant eating, to be served with drinks on a Crostini. The virtues of Chicken Mayonnaise, like Chicken Stock are endless.

CHICKEN STOCK

A clear golden chicken stock is reliant on long, slow cooking and very fresh ingredients. Stocks and soup are not an opportunity to dump those wilting bits in the bottom of the fridge into the stock pot when they would otherwise go into the bin. Plan for making stock and buy fresh, good quality ingredients for it. Cooking over low heat, chicken stock can take all day to make if you wish. The longer you cook it the more it will reduce and the more flavoursome it will become.

Ingredients

• 1 free range chicken minimum 1.8kg (or 2 – 4kg combination of chicken carcasses, cooked or uncooked, wings and giblets)
• Celery – trim the top section of a fresh bunch of celery, using the bright green leaves and ends for the stock (reserve the stalks for salads, snacks and sandwiches)
• 1 large washed carrot chopped in half (too much carrot will make the stock too sweet)
• 1 large onion, skin on, chopped in half. The skin gives great colour and reduces labour
• 4 cloves unpeeled garlic, crushed with the flat part of the blade of a knife
• 2 tablespoons salt
• 6 pepper corns
• 1 or 2 bay leaves
• A small sprig of parsley and or a sprig of thyme.

Equipment

• 5 – 7.5 litre stock pot with lid
• Large spoon
• Large colander or strainer
• Clean thin tea towel or piece of muslin
• 5 litre bowl (or 2 smaller bowls), sufficient to receive the finished stock

Method

• Place the chicken in the pot, cover with cold water to rinse the chicken and drain
• Place all the ingredients into the pot, the chicken on top, breast side down. Run fresh cold water into the pot over the chicken, you do not need to fill the pot but make sure the chicken is covered by about 2.5 cm.
• Place the pot over low heat and cover with the lid.
• It may take up to half an hour before the water is beginning to bubble. You do not want the water to be boiling rapidly, a slow tremble is all that is needed. Boiling the chicken will create a cloudy stock. A cloudy stock can still be delicious, it is just not as appetizing in a clear soup as a clear stock.
• Skim away any scum as it comes to the top.
• Once the pot is at a slow simmer, keep the lid slightly askew, and allow the chicken to cook very slowly for about 1 hour and keep clearing any scum with a large spoon.
• Remove the chicken from the pot once it is cooked. This may be 2 hours after you put it on depending on how long it took to come to a simmer. Essentially the chicken needs about 1 hour simmering.
• Remove the cooked chicken and place it in a shallow bowl. If it is cooked the legs can be pushed away from the body easily and the flesh at the joint will be white not pink. (If it is not cooked, place it back in the pot for another 5 - 10 minutes, then check again). Ideally the chicken will be just cooked at this stage, it will continue cooking a little as it rests.
• Cover the cooked chicken with foil or baking paper and a tea towel and allow it to rest until it is cool enough to handle.
• Continue simmering the other ingredients on the stove with the lid off. The longer the stock cooks the tastier and stronger in flavour it will become. The water will evaporate as it cooks. You are going to need at least 2 litres to make soup, I usually cook it down to about 3 - 4 litres for a good flavour. Taste it to see.
• As soon as the chicken is cool enough to handle, remove the meat and skin.
• Place the bones back into the stock pot with the other ingredients.
• Discard the skin.
• Cover the meat with cling film and refrigerate until ready to use. It should be moist and succulent.
• Continue cooking the stock for at least 3 hours.
• When you are ready to strain the stock, place the colander over a clean bowl, large enough to contain the liquid. Line the colander with the dampened tea towel or muslin. Pour the contents of the pot into the colander. Allow the colander to rest over the bowl until all the liquid is drained.
• Discard the solids and the tea towel, allow the stock to cool.
• Once cool, cover with cling wrap and refrigerate.
• Fat will solidify on the top of the chilled stock and is easy to remove with a large spoon. I freeze this to use to roast potatoes and other vegetables.
• A concentrated stock once refrigerated will become gelatinous, it will liquefy once reheated.
• Use the stock as required over the next few days, freeze unused stock.

Chicken Noodle Soup for 4 People

• Cook about 300g small fine noodles, pasta or vermicelli as directed on the packet.
• Drain, rinse under cold water and set aside.
• Heat the stock.
• Place desired amount of noodles into a bowl or mug, top with hot chicken stock and garnish with snipped chives or parsley. Season to taste.
• Serve with hot buttered toast.

Chicken Mayonnaise

• Cut the cooked chicken meat into long strips.
• Combine with prepared egg mayonnaise such as S&W or Hellmans brand.
• Season to taste with salt and pepper
• Add some small celery dice (optional) and some snipped chives.
• To make Crostini, slice a baguette, thinly on the diagonal and toast lightly.
• Top with large dollops of Chicken Mayonnaise and garnish with additional snipped chives or parsley.

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