I always used to find making your own stock a huge hassle, and it still takes me a while to get psyched enough to spend hours tasting and adding ingredients. But when you’ve got bones from a leftover meal hanging around, it just seems wasteful to throw them away. Then I discovered the joys of a Dutch oven. Hallelujah! So here’s my recipe for a basic, European-style chicken stock.
Ingredients – makes 2L stock
Bones from one whole chicken, or any amount of bones you have to hand. I normally use about 750kg of bones and leftovers for this. You could even use leftover chicken meat for this, though I’d say that’s better kept for an amazing cold sandwich!
Leftover chicken skin, or wings/neck clipped by your butcher. Mine trims it down for me, so I keep these bits and any extra skin he trims off.
Vegetable peels (save these up over a week or two, mostly from onions, garlic, carrots and other soup-y vegetables)
2 large onions, sliced
1/2 head garlic, roughly chopped
6 sticks celery, roughly chopped
3 large carrots, roughly chopped
Fresh herbs of your choice – I normally use bay, thyme, oregano and a little parsley
Salt and pepper to taste
In a large saucepan (or Dutch oven), start by caramelising the chicken skin over a low heat. Extract all the fat, and this lends a wonderful flavour to the entire stock. Throw in all the scraps of skin and once they’re crisped, you can either leave it in or snack on them!
Add the chicken bones to the fat, to caramelise them as well. You could alternatively roast the bones in your oven with the vegetables, but this way you keep all the flavour in one pan. The bones should sizzle nicely, and when you smell the flavour getting deeper, add the vegetable peels and the vegetables as well, and sauté for a minute or so.
Add enough cold water to completely cover your bones and vegetables – in my pan, it’s about 3L. Add an extra litre of water than the amount of stock you want at the end, so there’s enough room for it to cook down and absorb all the flavours. The important part is to keep your bones completely submerged, so adjust amounts accordingly.
Bring to a boil, and turn it down to a simmer. At this point, you’ll start seeing some scum appearing at the top – just use a slatted spoon to get rid of it. This should ensure that your stock is clear and free of impurities, since the congealed proteins rise to the top along with unnecessary fat.
Keep it at a simmer, and keep pouring the scum out. Add the herbs once you’ve got rid of most of the scum, and keep the stock at a simmer.
Check it regularly for seasoning – about every 15 minutes, but add the salt only when it’s about 90% done. For some reason, adding salt too early can make stock too bitter, so I’ve found this is the best way for me to do it. Add herbs, vegetables and other seasonings as you’d like at this point.
Tip: I flavour stocks for different cuisines at this point, adding soy sauce and Shaoxing rice vinegar for a Chinese stock; lemongrass, kaffir lime leaves and palm sugar for a Thai stock; chillies, oregano and pepper for a Mexican broth, etc. Experiment with your favourite cuisines and flavours to customise your own stock!
Once it’s almost ready, add the salt and taste it one final time. When you’re happy with it, pass it through a fine sieve and then leave it to cool completely. It should be clear and shiny, and taste like a dream. You can either use it immediately, or freeze it for later (be sure to label it with the date and the type of stock). Enjoy!