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Making chicken stock

November 3, 2017

I love the feeling of having a good stock bubbling away on the stove, not to mention the smell that fills the house. Stock is such an essential part of making so many meals and once you start making your own  - you will realise how much it can make the difference in making them delicious. 


Chicken bones (from leftover chicken/raw chicken wings/raw bones from the butcher)

A selection of vegetables: onions, shallots, celery, carrott

Aromats: Garlic, peppercorns, bay leaves, thyme, parsley stalks



1.   Start by roasting the chicken bone. You can skip this step (which I often do). The reason to do it is to add flavour to the stock - think of those delicious caramelised bits on a roast chicken. Place the bones in a hot oven for about half an hour until caramelised but not burnt.Once the bones are roasted and in the stock pot, add some water to the roasting pan and place on the stove and scrape all the caramelised bits off the tray and add to the stockpot.


2.   Next put a little bit of oil in a large saucepan and add the vegetables and brown in the oil for about 10 minutes. Again, you can skip this step and just chuck everything in and cover it with water. 


3.   Place the bones in with the vegetables and aromats and cover with water - bring to the boil and then reduce to a simmer with the lid off for at least 2 hours (and anything up to 6 hours depending on the time you have).


4. The stock freezes really well and can be defrosted quickly when needed.



A really easy and delicious supper is to heat the stock and then simply add some greens (kale, broccoli, beans, spinach, cabbage), leftover chicken, herbs, and spring onions. Then season with salt/soy and enjoy. 




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