I enjoy making stock on a Monday. It comes after the lushness of a Sunday roast chicken- a staple experience around my table. One that is enjoyed at least once a month. As such it makes sure that I can make a stock which involves no cubes…
Strip all the meat you can find off the chicken carcass, shred and put to one side.
Place the carcass and any bones in a large back and use a rolling pin to smash the, up
Cover with 2 litres of water, bring to the boil – leave to simmer for at least 30 mins, skimming away any scum that collects from the surface. Keep warm on the lowest heat and sieve before use
Now why do I love making this?
Because My method in my small kitchen in my small flat, with pans I worry too much about breaking/denting/scratching too much. So, I tend to put my carcass in a freezer bag and go to town with my granite pestle. And this is the best stress relief when getting in from work and I am less than a day into the week and I am missing the weekend already. So, the broth that comes from the simple smash bones and water is my salvation. It’s the cosy duvet I can slip into to remember the lie in from the weekend.
There are many things that you can use the stock for. Or you can freeze it into your own stock cubes to be ready for when you need.
But a lot of the time I never get to that. Because I am greedy and impatient. And want to taste that depth of comforting duvet… so Risotto is on the way…..