Organic Chicken stock carcass
Whole fresh organic chicken carcasses to make your own stock or bone broth. The flavour beats a stock cube by a mile.
About
Whole fresh organic chicken carcasses to make your own stock or bone broth. The flavour beats a stock cube by a mile. A full-flavoured base for soups, sauces and stews – or for savouring a nourishing mugful straight up.
Each pack contains 2-3 chicken carcasses.
Delivered in insulated packaging to keep cool on your doorstep. Minimum meat order £15 to cover the cost of the packaging.
Country of origin
Produced in- The UK
How to prepare
Break up the carcass into pieces. Put it in a large pan and add 2 chopped onions, 1 chopped leek, 2 chopped carrots, 3 chopped sticks of celery, peppercorns and a bouquet garni. Cover with cold water and bring to a bare simmer. Cook, very gently, for 2-3 hours, topping up with cold water if needed. Skim off any fat, strain and leave to cool. For a deep golden stock, roast the carcass and veg until nicely browned before you start.
Storage
Keep refrigerated below 5°C. Pre-frozen, do not refreeze. Once opened, use immediately for best quality.
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Reared by Ross Gardner, Blackdown Hills, Devon
Ross Gardner knows a thing or two about how to keep a bird happy. For almost 50 years, his family has reared poultry on the banks of the River Otter in the Blackdown Hills, East Devon – an Area of Outstanding Natural Beauty. We enjoy Ross’s plump organic ducks throughout the year, and look forward to his traditional turkeys and geese every Christmas.
Chicken stock carcass recipes
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One pot chicken and spelt with tarragon and seasonal roots
Serves: 2 Total time: 30 min
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Chicken and chorizo pasta with spinach
Serves: 2 Total time: 20 min
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One pot Basque Chicken
Serves: 2 Total time: 55 min
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Chicken and leek pie with braised vegetables
Serves: 2 Total time: 1h 15 min
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Chicken, sorrel and potato stew with French beans and mustard
Serves: 2 Total time: 35 min
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Sausage, borlotti and apple casserole with spring greens
Serves: 2 Total time: 35 min