Chicken stock question

[cakewench]

Hello everyone!

I've never made chicken stock at home before. I make soups quite regularly, though, and would love to be able to use the carcass from when I do a roast chicken.

However, I'm put off by the long process I seem to always read about when it comes to making stock and storing it for later. Is there a shorter way to make a simple stock which I could use right away? (well, not 'right away', but I wouldn't be storing the stock between making it and using it, iyswim)

Thanks for any help on this basic question!

I don't find it that much hassle, but can't guarantee my way is any quicker than the recipe you've been looking at. (Not that I've ever looked at one!)

I take nearly all the meat off the chicken. Bung in a pan with couple of cloves of garlic, onion, carrot, few herbs (stick of celery or whatever is strictly optional) and cover with water. Simmer vigorously for an hour (ie put a lid on and leave it to it), strain and use it, or let it cool and put in the fridge or freezer until you want it. Or do what I do and split it into two, part for now and part for later.

Happy cooking

oh thanks for the tip, that's exactly what I wanted to know!

Top tip.

Dont put any salt in and reduce the stock right down so you can put it in ice cube trays, freeze and bag the cubes up. Just take cubes out as you need them and melt into your recipe.