April 13, 2008 at 7:05 am 9 comments

The beauty of a good hearty chicken stock is, that not only is it packed with health benefits, it can be the base for hundreds of different, quick and simple recipe’s. The recipe I’m posting is fairly basic, but really you can add whatever herbs or root veg you have in your kitchen, and experiment with the flavors. The cooking process breaks down the ingredients and the finished product contains minerals like calcium, magnesium and phosphorus, in a form which the body can easily absorb.
Now I know that making stock is not the most exciting of recipe’s to talk about, but once you do have the rich golden finished product, it can be transformed so easily. Boil a portion of the stock, add some minced garlic, ginger and chili, some fish sauce and rice wine vinegar and drop in some cooked noodles. Top with some spring onion sliced thinly and within minutes you have a healthy, hearty, Asian inspired soup.
The easiest time to make this stock is probably right after you have devoured a roast chicken, as the bones are more than likely ready for use! Just throw the ingredients in the pot and let it boil away for a few hours- effort level zero! Alternatively you can throw the bones into a zip lock bag and store in the freezer until you find a perfect stock making day.

Basic Chicken Stock

  1. Leftover bones and carcass of chicken
  2. 8 Litres of Water
  3. 12fl oz White Wine
  4. 1 white onion Chopped
  5. 1 large carrot Sliced
  6. 1 Large Leek Sliced
  7. 1 Stick of Celery chopped
  8. 3 Stalks of Parsley
  9. 8 Black peppercorns

Place the chicken bones and carcass in a large pot with the water and bring to a steady boil.

Then add the rest of the ingredients and allow to simmer consistently for 3 hours or until the flavour is right for you.

Make sure to check on the pot ever now and then to skim any fat that rises to the surface- this while make sure you have a nice clear stock.

The stock can be kept in the fridge for a few days or frozen in handy bags in the freezer. You can also store some of the liquid in ice cube trays, which comes in handy to add an extra bit of flavour to sauces, and gravy.
And if thats not enough about stock for one day check out this interesting article.


Entry filed under: Uncategorized.


9 Comments Add your own

  • 1. MARICHELLE  |  April 13, 2008 at 6:22 pm

    Yumm. That looks good, I’ve been on a ramen soup kick this weekend (Hillsy is ready to kill me), unfortunately NOT homemade. Maybe you can freeze dry some of that and toss it across the pond!

  • 2. The Mood Food Blog  |  April 13, 2008 at 7:27 pm

    I know- noodle soups are great! So easy to make when your in the mood. If you don’t make them where do you buy yours? Hmmm I’ll have to look into the freeze drying! hehe!

  • 3. Marc @ norecipes  |  April 13, 2008 at 10:11 pm

    I love noodle soups! I just posted a recipe for noodle soup of the beef variety on my blog.

  • 4. Joh  |  April 13, 2008 at 10:46 pm

    It’s kind of funny, every time I cook anything with bones in it, I nab them off of people’s plates at the end of the meal, so I can make stock. My boyfriend jokes that in our house, there will be a sign over the table that says “I’M SAVING THE BONES FOR STOCK!!” But seriously, they’re an indispensable commodity in my fridge/freezer. Cheers!

  • 5. MARICHELLE  |  April 13, 2008 at 11:40 pm

    I’ve been ordering from various Japanese Ramen Houses but I haven’t found a good one yet. They’re all a bit too complicated for my liking, sometimes I just want a fuss-free version – good broth, maybe a couple of scallions, and good noodles.

  • 6. tigerfish  |  April 14, 2008 at 1:36 am

    I agree with you on a nice good almost effortless chicken stock. I usually use chicken, celery and carrots, ginger (sometimes). Love your noodle soup 🙂

  • 7. The Mood Food Blog  |  April 14, 2008 at 9:26 am

    Marc- Hey! that looks really great! A really heart soup!Joh- hahaha I know exactly what you mean! My girlfriend cannot understand why we have a chicken graveyard in our top freezer drawer!Marichelle- Yeah it’s true simple can be better! I have to go to New York if they have a selection like that!Tigerfish- Ginger I like that! I bet it adds a nice bite to it!

  • 8. Deborah  |  April 14, 2008 at 9:50 am

    Your soup looks gorgeous Donal. Love Asian noodle soups! I’ve never heard of putting wine in stock before, but I have thought about it! Might give it a go! Big fan of homemade stock here too!

  • 9. The Mood Food Blog  |  April 14, 2008 at 10:05 am

    hey deb- Yeah it works nice- i love the smell of the white wine when it cooks away aswell! There is something about making stock that just makes you feel very kitchen proud or something! Can’t explain it! hehe!


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