{"id":841,"date":"2015-06-08T05:43:07","date_gmt":"2015-06-08T05:43:07","guid":{"rendered":"http:\/\/bushgourmand.com.au\/?p=841"},"modified":"2026-05-05T13:05:33","modified_gmt":"2026-05-05T05:05:33","slug":"home-made-chicken-stock-2","status":"publish","type":"post","link":"http:\/\/thermogourmand.com.au\/index.php\/2015\/06\/08\/home-made-chicken-stock-2\/","title":{"rendered":"Home Made Chicken Stock"},"content":{"rendered":"

\"Chicken<\/a><\/p>\n

Homemade stocks can often make the difference between a nice meal and a delicious meal. If you’ve ever made a risotto with home made stock, you’ll certainly never make one with powdered stock cubes or even bought liquid stock ever again.<\/span><\/p>\n

I regularly make chicken stock from the carcass of a cooked chook or with trimmings from thigh cutlets. Variations can be created through adding different flavourings to the stock as it’s simmering. The most common variation that I make is an Asian inspired chicken stock. Chicken Thigh Cutlets are often available at the supermarket at a great price compared to the more processed skinless boneless thigh meat.<\/p>\n

I bought a 1.7kg pack recently at $5.49 per kilo, compared to $12.99 per kilo for boneless thigh meat. Total cost of It is a bit of work to skin and bone the thighs, but I make a nice stock with all the bits I cut off. When I weighed the chicken meat, I had 930g, making the cost of just the meat $10 per kg. Considering I would normally trim the boneless thighs of fat and sinew, that’s a pretty good result. Plus, I have a nice stock brewing with the trimmings.<\/p>\n

This can be the beginning of a hearty soup or use it in casseroles as the liquid portion.<\/p>\n

<\/div>
\n
\n
\n \n <\/div>\n
\n
\n Megan<\/span>\n <\/div>\n

Home Made Chicken Stock<\/h2>\n
<\/div>\n \n
<\/div>\n \n
<\/div>\n
\n Print Recipe<\/a>\n \n \n <\/div>\n <\/div>\n <\/div>\n
\n
<\/div>\n
Prep Time <\/span>10 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time <\/span>3 hours<\/span><\/span> hrs<\/span><\/span><\/div>
Total Time <\/span>3 hours<\/span><\/span> hrs<\/span> 10 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
<\/div>\n \n <\/div>\n<\/div>\n
\n
\n\n\n\n\n\n\n\n\n\n\n<\/g>\n\n\n\n<\/clipPath>\n<\/defs>\n<\/svg>\n<\/span> Ingredients<\/a>\n\n\n\n\n\n\n\n\n\n<\/g>\n\n\n\n<\/clipPath>\n<\/defs>\n<\/svg>\n<\/span> Method<\/a>\n\n\n\n\n\n\n\n<\/svg>\n<\/span> Notes<\/a><\/div>\n
\n
\n

Ingredients
<\/div>  <\/h3>
<\/div>
<\/polyline><\/g><\/svg><\/span> <\/a><\/polyline><\/g><\/svg><\/span> <\/a><\/div>