If you have a roast chicken or turkey for Xmas, don't throw out the leftover carcasses or bones. They are fantastic for stock. We had 2 roast chickens and 2 turkey drumsticks for last Xmas, so I figured out why not show you lovely people how I usually make my own chicken stock.
The base of the chicken stock...
I wouldn't call this broth as it doesn't taste significant on its own. You can reduce this recipe by half or double it up, depending on your number of carcasses. I used some vegetables as the base for this stock.
And 1 strange ingredient that you might wonder about is why milk powder; when we cook meat, it will brown and crisp up, that is called the maillard reaction. That is basically the protein and sugar is cooked inside the meat. So, by adding some milk powder, it is like adding fuel to fire, which resulted in more stacking flavors. And guess where I learn this trick from? Heston Blumenthal.
I usually freeze my stock into ice cube trays; it can be kept in the freezer for about 3 months, probably. These come in super handy. You can use a couple of those ice cube stock for stir-frying or add flavors to a soup or sauce. Their usage is pretty vast. Once you start making this recipe, you will never look at those bouillon cubes ever again.
Ingredients:
(Make about 500ml)
Chicken Carcasses, 2 +
Turkey Drumstick Bones, 2 or
Chicken Carcasses, 3
Milk Powder, 2 TBSP
Grapeseed / Peanut / Sunflower / Canola Oil, 2 TBSP
Yellow Onions Thinly Sliced, 1
Sea Salt, Pinch
White Pepper, Pinch
Granulated Sugar, Pinch
Carrots Diced, 1
Shiitake Mushrooms Sliced, 50g
Cabbage Shredded, A Handful (Optional)
Garlic Minced, 3 Cloves
Equipment:
Oven
Heavy Pot
Baking Dish / Casserole
Directions:
Preheat oven to 200 degrees celsius or 400 fahrenheit.
Transfer chicken carcasses and turkey drumstick bones (if you are using) into a baking dish.
Sprinkle milk powder over the top.
Mix to coat well.
Wack into the oven and bake for 40 to 50 mins or until the bones are dark browned.
In the meantime, add oil into a pot over medium heat.
Once the oil is heated up, add in the onion.
Season with salt, pepper and sugar.
Saute until caramelized.
*To speed up the process, you can saute the onions on high heat. Once the onions start to stick to the bottom of the pot, add a splash of water to deglaze. Keep repeating the process until caramelized. It will reduce the time down to half.*
Add in the carrots and mushrooms and saute until the carrots are softened and the mushrooms are lightly caramelized.
Add in the cabbage and garlic. Saute until aromatic.
Deglaze with 1 liter of water.
Bring it up to a simmer.
Simmer for about 5 mins.
At this point, the chicken carcasses should be done.
*If your baking dish is stovetop proof, you can carefully transfer the stock into the chicken carcasses. Deglaze as you are doing so.
If not, transfer the chicken carcasses and turkey drumstick bones into the stock.
Add a ladle of the stock into the baking dish and deglaze, then transfer back into the stock.*
Bring it up to a simmer and continue cooking for another 5 to 8 mins.
Remove from heat and cover.
Steep for 10 mins.
Drain and discard the carcasses and bones.
You can use the veg for stir-frying or consume it as desired.
The stock can be stored chilled in the fridge for up to 7 days or frozen for up to 3 months.
You will never look at bouillon cubes again...
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