Chicken stock… Easy, healthy make your own
Chicken stock made from scratch – is easy, healthy and handy in the freezer!
I can remember when I was young and my grandma would make chicken broth (or stock as it’s more widely named and used as today). She would wisely say, “Eat up your broth because it will fix you!”
Now it seems she had an old kitchen wisdom that is actually backed up by science today…
Bone broth is today considered a super food and here’s the reason they say … As the bones cook in water, not only is a beautiful taste released… health boosting vitamins and minerals are also…
Natural gelatine, collagen, calcium, glucosamine, magnesium and phosphorus – all with documented healing powers – are in a form that can be easily absorbed in the body…
So yes… just as grandma used to say, it seems it’s good for digestion, fights colds and flu, helps with joint pain and repair of bones, skin, nails, hair…
So I (like I know Claudine and Tricia are doing regularly now), am making a pot of stock and freezing it in portion ready sizes for cooking.
I found this easy to make, home-made Chicken stock recipe from Jamie Oliver’s website… This is just one of many… and you may have your own…
Jamie is Jamie Oliver is a phenomenon in the world of food. He is one of the world’s best-loved television personalities and one of Britain’s most famous exports
Read more http://jamieoliver.com
So what do we need?
- 2 kg raw higher-welfare chicken carcasses, legs or wings chopped
- ½ head garlic, unpeeled and bashed
- 5 sticks celery, roughly chopped
- 2 medium leeks, roughly chopped
- 2 medium onions, roughly chopped
- 2 large carrots, roughly chopped
- 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
How does Jamie do it?
- Place the chicken carcasses, garlic, vegetables, herbs and peppercorns in a large, deep-bottomed pan.
- Add the cold water and bring to the boil, skim, and then turn the heat down to a simmer.
- Continue to simmer gently for 3-4 hours, skimming as necessary, and then pass the stock through a fine sieve.
- Allow to cool for about half an hour, and then refrigerate.
- Once the stock is cold it should look clear and slightly amber in colour.
- He usually divides it into small plastic containers at this point and freeze
- It will keep in the fridge for about 4 days and in the freezer for 2-3 months.
Well that is easy isn’t it?
It’s healthy too and having stock in the freezer (I use re-useable containers) ready to go, I can use it for soups and add it to other recipes…
Oh! And don’t shy away from this recipe if you don’t have the all the ingredients…
Sometimes I just bring a few of the key ingredients together for the stock – chicken, water and whatever stock vegetables I have around… Carrots, onion, celery, turnips, parsley-
You could also use other ingredients and before you know it – you have your own recipe!
Remember… we can be just like jazz musicians … Just improvise… “It’s all in the Jazz!”
Here’s how I played my ‘Jazz’ with Chicken stock
The other day I had some fresh tomatoes left over in the fridge, so I added the tomatoes to the stock mix and that changed the colour and added a twist! Or often I’ll make chicken stock … half it for the freezer and the rest will turn into a soup to serve on the day …depending on the vegetables I use … Well, with the chicken there are endless recipes to add it to… Love chicken with MUSHROOMS …till next time…
How could you play your Jazz with Chicken stock?
I’d love to hear how you did it?
Love Mrs Sprout