As I child I always remember my nan stewing bones in her kitchen. Nan wasn’t the best cook but she didn’t like waste. This meant she would always try to use everything in her kitchen. Nan would stew bones on the hob in the morning and by lunch their would be a yummy stew. It was one of my favourite meals as a kid. At that age I never thought I would be doing the same as my nan. If I want a great stew or soup or curry making my own stock is the only way. I normally make this in the slow cooker but this time I decided to make it in the oven. It’s still as good if not better.
Do you make stock and are there any recipes you like using it in? Let me know in the comments below and please don’t forget to like and follow me.
Makes 1.5 – 2 Litres
Equipment
- Knife
- Chopping board
- Roasting tray
- Large saucepan
- Large measuring jug
- Colander
Ingredients
- Chicken carcass or bones x 1
- Onion x 1 large
- Carrots x 2
- Celery x 2 sticks
- Garlic x 4 cloves
- Water x 2 litres (depending on how much pan holds)
- Peppercorn x 6
- Bay leaves x 2
Method
- Preheat the oven to 180°C or gas mark 3 – 4.
- Start by washing and cutting your vegetables.
- Cut your vegetables in half then make sure they fit into your slow cooker and then place them at the bottom of the cooker.
- Normally I throw the ends of the vegetables into the stock and if you have the leafy part of the celery then put this in as well.
- Put the carcass on top of the vegetables.
- Then add the water, peppercorns and rosemary or thyme.
- Turn the hob onto high.
- Once it starts to boil turn the heat down to low and leave to simmer for 10 – 15 minutes.
- Remove from the heat and put the lid on the pan.
- When the oven has preheated carefully place the pan into the oven.
- Leave to cook for 6 – 8 hours.
- Once the stock is done carefully remove from the oven and leave to cool.
- When it’s cooled completely pour the stock through a colander and into a jug.
- Put in the fridge over night.
- In the morning remove any excess fat on the top of the stock.
- Now you can use this in stews, soup and curries.
- Alternatively it can be frozen in batches and defrosted as and when you need to use it.
- Then enjoy.
Chicken Stock (In the Oven) is an easy and simple way to make stock. The best part about putting your stock in the oven is you can just leave it. You do not have to worry about the water boiling away like on the stove. For me the is a great way to make stock and it’s an easy way too. It’s s perfect way to get a lot more out of your Sunday dinner! However you decide to use this stock, as always, please enjoy. Thank you xxx
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