How to make chicken stock
Make sure you get the most out of your slow grown Sutton Hoo Chicken by making this simple stock. The amazing taste of our chickens translates to the slow cooked stock that is so easy to make.
Nutrient-rich chicken stock is so good for you. It is packed with vitamins and minerals that give you a boost, aid your digestion and help heal all manner of ills. Chicken broth is perfect on its own as a home-made remedy or as a delicious base for soups, stews, casseroles, risottos and curries.
After you have had your roast and enjoyed trying some of our other delicious recipes with any leftovers, gather up the cooked bones and carcass and any other leftovers in a large pot to make this simple stock.
You can also buy Sutton Hoo Chicken carcass separately from the Wild Meat Co – perfect for making stock in bulk.
Chicken bones and carcass
2 sticks of celery
1 tablespoon of black peppercorns
2 bay leaves
1 large onion, peeled and halved
1 large carrot
Optional: A generous spoonful of apple cider vinegar
1. Place the ingredients in a large pot and cover with cold water.
2. Cover with a lid and then bring to the boil.
3. Once boiled, reduce the heat and gently simmer for at least 2 hours.
4. Strain the liquid, pour into a container and store in the fridge/freezer.
For an eastern twist: The basic stock recipe above can be adapted for different dishes. For example, adding lemongrass, chilli or lime zest gives the stock an eastern twist that would work well as the base for a delicious Thai curry.