This really simple chicken stock is really simple to make, and goes great in curries, soups and paellas. It’s also a great way to use up any leftover roast chicken.
You’ll need a leftover roast chicken for this recipe. Begin by taking any excess breast or leg meat off the bone and placing it in a bowl. In a large sauce pan, place the chicken carcus and bones, an onion, peeled, and a gluten free chicken stock cube. Cover with water and bring to the boil. Depending on what you’re going to use the stock for, you can add different herbs to the stock to create a deeper flavour (for instance, if I’m using the broth in a chicken risotto, I’ll add fennel seeds to the broth whilst it boils to give it another dimension). Once the stock is boiling, bring the heat down to a simmer and cover, leaving to cook for around 1/2 an hour to an hour.
Turn the stock off, and leave to cool. Remove the carcus from the pan (it will be hot, and may crumble, but don’t worry). Remove as much meat off the bone as you can find (you’ll be amazed at how much more you manage to get off the bones) and place into a bowl.
Strain your stock through a sieve into another pan to get rid of any excess bones and herbs.
And there you have it! A really easy chicken stock.