My Quick Chicken Stock

My Quick Chicken Stock

Making your own chicken stock DOES NOT need to involve simmering something on the hob for the best part of a day. This is the quick stock I use when I want to get loads more flavour into a curry, gravy or sauce without making life unnecessarily difficult. Chuck your chicken bones in a pan with a few vegetables and herbs, cover with water and give it 45 minutes to an hour. That’s it. You’ll end up with something infinitely more flavourful than water and it has taken basically no effort at all.

Prep

10m

Cook

1h 10m

Total

1h 20m

My Quick Chicken Stock

Making your own chicken stock DOES NOT need to involve simmering something on the hob for the best part of a day. This is the quick stock I use when I want to get loads more flavour into a curry, gravy or sauce without making life unnecessarily difficult. Chuck your chicken bones in a pan with a few vegetables and herbs, cover with water and give it 45 minutes to an hour. That’s it. You’ll end up with something infinitely more flavourful than water and it has taken basically no effort at all.

Prep

10m

Cook

1h 10m

Total

1h 20m

Ingredients

Method

Turn cooking mode on

Step 1

Add the chicken carcass and any extra bones, wings or trimmings to a large saucepan. Don't worry about stripping every tiny piece of meat from the bones; those little bits will add more flavour.

For

1

M

I

1

Chicken carcass, plus any wings, neck or bones you have

1

Onion, roughly chopped

1

Carrot, roughly chopped

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