I have been dying to make chicken stock the whole year, but I just haven’t had the time, until my boyfriend bought me a pressure cooker for my birthday. For those of you who don’t have a pressure cooker, no need to stress you just need to cook it for longer. The stock can easily be frozen or eaten straightaway as a delicious soup. It keeps 4 days in the fridge or 3 months in the freezer.
2 kg raw chicken carcasses
1 kg chicken wings
4 cloves of garlic, unpeeled and bashed
5 sticks celery, roughly chopped
2 medium onions, roughly chopped
2 large carrots, roughly chopped
3 bay leaves
2 sprigs of fresh rosemary
5 sprigs of fresh parsley
5 sprigs of fresh thyme
5 whole black peppercorns
6 liters cold water
For the chicken:
2 chicken breasts, skinless
2 tsp oregano
1 tbsp olive oil
Sea salt & black pepper
2 nests of egg noodles
1/2 brown onion, roughly sliced
1 carrot, thinly sliced
1 pressure cooker/ heavy based large pot
1 frying pan
1 griddle pan
Preparation: 5 minutes
Cooking time with pressure cooker: 30 minutes
Cooking time without pressure cooker: 4 hrs 20 minutes
Place the frying on high-heat. Season the chicken wings with salt and pepper and cook them until nicely browned. Once cooked drain off any extra fat. Then, in the pot/pressure cooker add the chicken carcasses, wings, garlic, vegetables, herbs, peppercorns, 1 tsp sea salt and water.
If you are using the pressure cooker, adjust the settings and cook for 30 minutes.
Once the stock is cooked, pass the stock through a fine sieve and get rid of the cooked ingredients. Place the clear soup on the stove and adjust the flavour with salt. Then add the fresh onions, carrots and noodles.
Place the griddle pan on high-heat. In a glass bowl add the oregano, olive oil, salt and pepper, and the whole chicken breasts. Once the pan is hot cook on each side for ±5 minutes. In separate bowls add a generous amount of soup and noodles along with the sliced chicken breast and fresh parsley.