Janie’s Real Chicken Stock
Chicken stock made with bones is a good old-fashioned flavour boost for your soups, stews, sauces, gravy, casseroles and risottos. It’s really easy to make in your Thermomix and can be a wonderful natural pick-me-up if you are feeling a little under the weather. I regularly make a quick stock (also known as a bone broth) in my Thermomix using this recipe. The chicken wings are cooked from raw, which produces a ‘white’ stock with a delicate chicken flavour. Alternatively, use roasted chicken wings to give your stock a more robust flavour of chicken – see tips.
Chicken wings can be quite inexpensive, even organic ones, and when I find they’re available at a reduced price in our local supermarket or farm shop, I buy extra and freeze them for stock. Wings from pasture raised chickens raised without hormones and antibiotics are also excellent for this recipe.
Bone broths are often recommended as part of specific diets such as the GAPS protocol with the aim of soothing and helping heal the lining of the gut.
This recipe is suitable for Thermomix TM5 and TM31.
ACTIVE TIME 5 MINUTES
TOTAL TIME ½-2½ HOURS
MAKES 1.5 LITRES
- 400 g chicken wings, organic and/or pasture raised
- 30 g organic cider vinegar
- 1700 g water
- Place chicken wings, cider vinegar and 1500 g water in TM bowl and cook 30 min/100°C/speed 1/reverse. Do step 2 (for more flavour) or skip to step 3.
- Add remaining 200 g water and cook in TM5 90 min/100°C/speed 1 (for TM31 cook 60 min/100°C/speed 1 then cook again 30 min/100°C/speed 1).
- Pour through simmering basket into a large bowl; discard bones and skin; meat can be used – see tips. Use chicken stock straight away in recipes or transfer to sterilised glass jars, close with sterilised lids, set aside to cool to room temperature then refrigerate for up to 1 week. To freeze, see tips.
- Make a hot drink called a ‘brothie’ by heating 200 g chicken stock and one eighth tsp fine pink Himalayan salt or fine sea salt 4 min/65°C/speed 1. Pour into a mug and enjoy – this is one of my favourite drinks.
- Cooking pasta or rice in chicken stock adds wonderful flavour and nutrition.
- Extra stock can be frozen up to 3 months in freezer safe containers.
- Cooked chicken meat picked off the bones can be used straight away, refrigerated for up to 1 day, or frozen for up to 3 months. Some ideas for use: add to soups, mix with homemade mayonnaise and fill a sandwich, add to a white sauce for a simple meal on toast.
- To roast chicken wings before making stock, place in a roasting pan, drizzle with 1 Tbsp coconut oil and cook 30-40 minutes in a preheated oven 220°C without fan/450°F/gas 7/Aga roasting oven until lightly browned.