CHICKEN STOCK POT RECIPES RECIPES

Steps:

• Heat oven to 170C/150C fan/gas 5. Heat the oil in a large flameproof casserole dish and brown the chicken well on all sides, then sit it breast-side up. Pack in the onions, thyme, garlic and peppercorns, pour over the wine and stock, and bring to the boil. Pop on the lid and transfer to the oven for 2 hrs.
• Remove and rest for 20 mins. Carefully lift the chicken onto a chopping board and carve as much as you need. Serve the carved chicken in a shallow bowl with the onions and some of the stock poured over. Serve with some usual Sunday veg and roast potatoes.
• Strain the leftover stock into a bowl and strip the carcass of all the chicken. Chill both for up to three days or freeze for up to a month to use for other recipes like our one-pot chicken noodle soup.

Steps:

• 1. Peel and halve the onions, then chop the leeks, celery and carrots into large chunks. Halve the garlic bulb around the equator.
  2. Put all the ingredients in a large pan with a pinch of sea salt, then cover with cold water.
  3. Place on the hob over a medium heat and bring just to the boil. Reduce the heat to a low simmer, skimming off any scum that rises to the top.
  4. Simmer gently for about 1 hour, or until the juices run clear when you pierce the meat.
  5. Remove the bird from the pan and bubble the poaching liquid for 40 minutes, or until reduced by about one-third (to add more flavour, you could strip the meat from the chicken and return the bones to the stock, too).
  6. Sieve the stock, then store in the fridge for up to 1 week.