I’ve been making stock for years but it’s never made it to this space as a recipe although I talk about and use homemade chicken stock a lot. There are a couple of reasons for this, the first is that like a lot of things that I cook, it’s a really simple, pared down method and not really a recipe. The second related reason is that if you are the chicken stock making type, you probably have a really good recipe that you love and if you’re not, there are hundreds of more accomplished recipes out there. But Christmas is just around the corner and I want to encourage you to make stock with your leftover turkey or chicken bones after Christmas dinner!
I really like food and cooking but there are loads of great options out there for people who don’t make stock, from stock cubes to ready made stock you can buy from supermarkets and I have used them all at one time or another, so I’m not saying you should make stock or ‘bone broth’ because it’s better than a cube. The entire reason I make my own stock and think that maybe you should give it a try is that it’s frugal (you are essentially using things that you’d throw away) and easy (because if it wasn’t easy, I wouldn’t do it because I am a very lazy cook!)
When I roast a chicken (or chickens) I put the carcass in a bag and freeze it. Then the bag gets filled with scraps of vegetables (onion, mushrooms, carrots, celery and leeks are the ones I most commonly eat and so are the ones that go in). The bag sits there and then when it’s full, the contents get dumped in the slow cooker. I fill the slow cooker up with water, switch to low and it sits there happily becoming stock for (and this is the bit people get a little bit funny about!) a couple of days. Look, it’s never made me sick, you may feel differently, in which case, put it all in a saucepan and do it all on the same day. Once I decide it’s ready, I strain it into 1 and a half cup portions and freeze. Anyway stock, simple, easy, free.