500ml Homemade Chicken Stock

Chicken stock made from the bones, feet and carcasses of pasture-raised, non-GMO chickens. Simmered slowly with onion, carrot, celery and herbs. No preservatives, no flavour enhancers, no additives. About the stock Real chicken stock looks nothing like what comes in a cube. When it's cold it sets into a soft wobble — that's the gelatine from the bones, slow-cooked into the liquid. When it's warm, it has a quiet depth of flavour that doesn't need salt to carry it. The chickens this comes from spent their lives outside, eating grass, bugs and non-GMO feed. That shows up in the stock. The colour is deeper, the flavour is cleaner, and the gelatine content is higher than anything mass-produced. How to use it As a drinking broth: warm a cup with a pinch of salt and a crack of pepper. On cold mornings. When someone's getting sick. When dinner's a long way off. The base of any soup: chicken noodle, butternut, lentil, minestrone — stock is what separates a soup that tastes homemade from one that tastes like a supermarket packet. Risotto, pap, mash: cook rice, pap or potato in stock instead of water. Everything you add it to tastes richer without needing to try. Pan sauce: after roasting chicken or searing a steak, deglaze the pan with a splash of stock. Reduce. Spoon over the meat. Taste before salting whatever you add it to. Real stock has its own depth already. Storage Keep refrigerated and use within 5 days of opening. Freezes well — pour into an ice tray for the small amounts you need in sauces, or into containers for soup bases. Will keep frozen for 3 months. If a jelly-like layer forms on top in the fridge, that's rendered fat. Skim it off and keep it — chicken fat is excellent for roasting potatoes.