Chicken Stock

My Christmas preparations are continuing, as the days seem to fly by. Today, it was time to get the stock ready for a wonderful gravy.

We had a roast chicken on Sunday, so after all the meat was used up in a leftovers’ meal last night, I was able to use the carcass to make my stock. I put all of the bones, along with any unwanted skin, into a big saucepan, along with two red onions, just peeled and quartered – I used two as they were very small – and a carrot, peeled and chopped into quarters.

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To this, I added a bay leaf and then covered everything with water and brought it to the boil. Then I turned the heat down to a low simmer, put the lid on the pot and allowed it all to cook slowly for around 4-5hours.

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Then I strained out all the bits, to leave just the liquid and returned the stock to the pan for another half an hour to really help to concentrate it a touch.

Then, pour into a jug and allow to cool, removing any excess fat that floats to the top, before transferring to a freezer bag and freezing. I’ll get it out on Christmas Eve, ready to add a real level of depth to my turkey gravy for the Big Day.

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