Whenever I cook sauces and soups I always kick myself that I don’t have fresh stock. The closest thing from the local supermarket is Gregg’s ‘real stock’, which I’m sorry I don’t think quite compares.
Even though I know the flavour will be that much better, I usually don’t take the time out to pre-emptively make it myself before I make something that requires it. But I got sick of living in the land of regret and decided I needed to adjust my attitude and set aside a day for making things in bulk that can be set aside for later.
Chicken stock is a definite must, as it’s an awesome addition to risotto, sauces and soups. It’s also cheap, easy and not as lengthy to make as its beef and venison counterparts. I like to freeze it down in 250ml containers, which I know in future cooking expeditions will mean I am cooking healthy, flavoursome food that won’t be preserving me.
The plus side to making chicken stock with fresh chicken frames is there’s all that beautiful leftover meat and vegetables which have been slowly cooking in the stock. Ordinarily these remnants might get thrown out, but you can be resourceful and make a few yummy pies out of them. It’s an easy exercise: all you have to do is pick out what is left of the veggies and chicken, make a white sauce, add some seasoning and bundle it all up in some puff pastry. I have chosen to make a béchamel sauce which uses milk, but you can also opt to make a velouté by substituting the milk for some of that lovely stock that you have made.