Most weeks we have a roast chicken, and ever since I had a bit of an insight into chicken farming, well it’s been certified organic chicken for us. The change in taste has been the biggest thing, and for me it’s been that when you open the chicken there is very little liquid in there, which means that we’re getting less of the bad stuff (chlorinated water etc) and more of the good stuff (chicken and just chicken). The cost can be prohibitive with a bird costing up to $25 compared to the $10 you would pay for other birds, so it’s safe to say that since we made the change we have been eating a whole lot LESS chicken. BUT, we’ve been able to get a few meals out of the one bird: a roast, some left over chicken for sandwiches or a pie and stock.
Stock you say? Surely you’d just buy that right? Sure, but if you’ve got a carcass, you’ve got stock. It’s dead easy to make and the taste will amaze you – you can use it in soups, risotto, pastas. PLUS you can feel all smug because, well, you made stock! At least if you are using an organic bird you know that the only thing leaching out of the bones is flavour and not chlorination or antibiotics.
Chicken carcass left over from a roast
Couple sticks of celery
Cold water to cover
Place the chicken and all ingredients into a big saucepan and cover with cold water. Bring to the boil.
Once it’s come up to the boil, turn down and let it simmer for 3 hours.
After 3 hours strain through a sieve (the smaller and better) and set aside to cool then place in an airtight container in the fridge. It will keep for a few days in the fridge, but if you freeze then in small bags measure out cup quantities and they will kept frozen for up to 3 months.
Do you make your own stock ever?
How many meals can you get out of your roast chook?