Eversfield Organic
Chicken Stock Bones
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Top quality organic chicken bones, great for boiling up homemade nutritious bone broths and stocks for use in soups, sauces, and stews.
Approx. 1 chicken carcasses
Good To Know
Ingredients & Nutritional's
Organic and Free range chicken
Nutritional's per 100g: Energy 603kj/ 142kcal | Fat 0.8g | (of which Saturates 0.4g) | Protein 33.3g | Salt 0.3g
How To Store
Our Chicken Stock bones are delivered fresh in an insulated box. They are butchered fresh to order and will arrive with a 3-day shelf life (including the day of delivery). We recommend for these to be stored below 4 degrees or alternatively, you can pop them in the freezer for up to 6 months.
Our Farms & Suppliers
Our super organic chicken farmer, Ross, is based in the hills of Honiton, Devon on a family-run farm supplying some of the finest organic poultry in the country. The chickens are reared in small flocks with open fields to roam and forage, where they can enjoy a peaceful and happy life, scratching and pecking for their own tasty treats. In addition, they are fed a 100% organic diet and kept cosy at night in warm shelters, free from the routine use of antibiotics. With more than 40 years of animal welfare experience and a Soil Association certification, you can really taste the difference with these organic chickens. Because they are slow-grown and well-fed,, our chickens are meaty, perfect for family meals. The organic chicken wings and succulent, tasty and great to keep cooked in the fridge for a healthy snack!
How To Cook
We recommend:
Homemade Chicken Stock Recipe
Ingredients:
- 1-2 kg chicken stock bones (carcasses or leftover bones)
- 1 large onion, roughly chopped
- 2 carrots, peeled and roughly chopped
- 2 celery stalks, roughly chopped
- 3 cloves garlic, smashed
- 2 bay leaves
- 1 teaspoon dried thyme (or 3-4 sprigs fresh thyme)
- 1 teaspoon dried rosemary (or 1-2 sprigs fresh rosemary)
- 10-12 black peppercorns
- 2 tablespoons apple cider vinegar (or white wine vinegar)
- Water (enough to cover the bones)
Instructions:
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Prepare the Bones:
- Optional Roasting: For a richer flavour, you can roast the chicken bones. Place them on a baking tray and roast in a preheated oven at 200°C (180°C fan)/400°F/Gas Mark 6 for 30-40 minutes, turning halfway through, until they are browned.
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Combine Ingredients:
- In a Large Pot: Place the chicken bones in a large stock pot or slow cooker. Add the chopped onion, carrots, celery, smashed garlic, bay leaves, thyme, rosemary, and peppercorns.
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Add Vinegar:
- Pour Vinegar: Add the apple cider vinegar to the pot. This helps to extract the minerals from the bones and adds depth of flavour to the stock.
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Add Water:
- Cover Bones: Fill the pot with enough water to cover the bones and vegetables by about 5 cm (2 inches).
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Simmer:
- Bring to Boil: Bring the mixture to a boil over medium-high heat.
- Reduce Heat: Once boiling, reduce the heat to low and let it simmer gently. Skim off any foam or impurities that rise to the surface with a ladle.
- Cook Time: Simmer for at least 2-4 hours. For a richer stock, you can simmer for up to 8-12 hours. If using a slow cooker, set it on low for 8-12 hours.
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Strain the Stock:
- Remove Solids: Carefully strain the stock through a fine-mesh sieve or cheesecloth into another pot or large bowl. Discard the solids, including bones and vegetables.
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Cool and Store:
- Cool Down: Allow the stock to cool to room temperature. Skim off any excess fat that rises to the top.
- Store: Transfer the cooled stock into airtight containers. It can be refrigerated for up to 4-5 days or frozen for up to 3 months.
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Use or Freeze:
- Recipes: Use the stock as a base for soups, stews, risottos, or sauces.
- Freezing: For convenience, freeze the stock in portion-sized containers or ice cube trays for easy use in recipes.
- Enjoy: Homemade chicken stock is a wonderful base for a variety of dishes and adds great depth and flavour to your cooking. Enjoy your delicious, homemade stock!