One batch of chicken stock, four delicious dishes _ life and style _ the guardian

When it comes to stock, there is really one rule: a good stock starts with good ingredients. Homemade chicken fingers As stock needs to simmer for hours, it is no surprise to find that animals with the strongest bone structure will yield more flavour than that of the young, frail animals often sold in supermarkets. Grilled chicken tenders recipe To get the best out of those bones, I tend to crack or chop up the carcass: not only will you be able to fit two hens into a pot more easily, but the marrow inside the bones will flavour your stock very nicely.


Although stock can be made from a whole chicken, it is far more economical to use the carcass, adding a couple of drumsticks and wings for extra flavour and gelatine. How to make chicken fingers If, however, like here, you are planning on making chicken soup that day (or thinking about freezing a batch of stock for when you need it), use a whole chicken and a carcass. Baked chicken strips recipe You can buy carcasses from your butcher, or just save them from your Sunday roast.

Having a batch of stock in your freezer will bring you tasty and nutritious meals for dinners to come. Chicken fingers calories You can use it in soups, sauces, stews, curries, risottos – the possibilities really are endless. Baked chicken fingers recipe There is something reassuring about knowing you have your freezer stocked with good stock. Fried chicken fingers How to make chicken stock

1 Toss the chopped vegetables into a large pot, break up the chicken carcass and add that, then the whole chicken, and finally the herbs and peppercorns.

2 Add the water to the pot and bring to the boil on a high heat. Baked chicken fingers recipes When the water has boiled for about 5 minutes, turn down the heat and simmer for 40 minutes.

4 Use two forks to get the chicken breasts and thighs off the bone, discarding the skin. Calories in chicken fingers If the meat isn’t coming off easily then you need to simmer it further: how long depends on the quality of your bird. Baked chicken tenders no breading Allow the meat to cool before placing it in a plastic container in the fridge or freezer. Crispy chicken fingers Now carefully put the rest of the chicken back into the pot and continue to simmer for 3-4 hours.

5 Pass the stock through a fine sieve and allow to cool, reserving any extra meat that has come off the bones for future use, or proceed with making the chicken soup and leaving the rest of the stock to cool. Fried chicken fingers recipe You can freeze it in batches in freezer bags, plastic containers or ice-cube trays. 4 fingers chicken You will have some stock left over after creating the dishes below. Chicken fingers restaurant The cure-all: Spicy chicken soup (pictured above)

This is the soup you wish you always had prepared, ready to reheat; the one that feels like the reassuring embrace of a mother or grandmother. Oven baked chicken fingers The added spice keeps the bugs away, while the soft beans and pasta fills you up. Baked chicken tenders in oven This soup is preferably eaten in a bowl held close to the chest.

1 Heat the oil in a deep casserole over a medium heat, then sweat the onion with the turmeric and curry powder. Chicken fingers baked Add the vegetables, deglaze with the chicken stock and bring to a simmer.

2 When the vegetables are nearly done, add the cooked chicken breasts and thighs shredded or cut into bite-size pieces. Recipe for chicken fingers Add the beans and vermicelli, noting the instructions on the packet (vermicelli doesn’t need to cook as long as other small pasta varieties).