Chicken Stock

[RhiChiChi]

I make my own chicken stock from time to time, usually for soup / broths, however I find the stock so bland that I end up adding salt & alot. Can someone please see where I am going wrong or what I can add to make it more flavoursome? I think it is the type of chicken I use but am limited to find anything else.

Whole chicken or maryland pieces or wings
Carrots
Celery
Onion
Water
Peppercorns
Bay leaf
Water to cover the chicken
I bring to the boil then reduce to a slow simmer for a few hours, skimming the top of any impurities

[Floweryfields]

Do you roast the bones first? That will definitely get you some more flavour. I believe stock needs to have salt added as well. I often put soy sauce in my stock recipe.

[Astrid]

Try reducing it after you have strained it. If I have time I often put it back on the stove and simmer it till about 1/2 the qty is left.

[RhiChiChi]

Thanks so much for all those tips.

If I am roasting the bones - I assume I just cut the chicken into parts/pieces then roast it? How long do I roast it for?

It is really, really bland to the point it tastes almost like water, not even a bland chicken stock! I'll try adding herbs and some bacon then I'll reduce it and see what develops!

Thanks again!

[Phteven]

The flavour is in the bones not the meat. So you can save money and get just as much flavour using chicken racks. If you use 2 chicken racks instead of one whole chicken it will be stronger flavoured.
I use the bones from our roast chickens for stock - if there is stuffing I give it a good washing out first. I usually chuck the frame from a roast in the freezer and pull it out when needed. I make sure that any left over pan juices go in the cavity so that when it is turned into stock I get that flavour.
I use a bit of fish sauce in mine but then again I nearly always use my chicken stock in Asian style cooking. For Euopean cooking I would use sea salt.

[Astrid]

Older chooks are better if you can get them these days, also proper free range (as in home grown, not commercial). Flavour difference is huge.

[LionsandBears]

I just roast a chook/maryland pieces, take the meat off then use the bones. I only just cover the bones with water. How much water do you use?

A bouquet garni can help too.

[LionsandBears]

I try to keep stock as bland as possible, and add flavour in whatever I am using it in, ITMS. So I make the basic stock that tastes like chicken I then use that stock as a base in soup, risotto, etc. Any added flavours via herbs and spices go into the soup or whatever. I try and keep the salt levels down.

I do add pimentos when making the stock, but otherwise the same as your ingredients above. You could add bacon for more flavour and salt, or try herbs like parsley. I also try to make the stock in the slow cooker, to draw out as many nutrients and flavour as possible. I then boil it for 10 minutes at the end before cooling and putting in the fridge/freezer.

I also roast the bones when I have time.

I'll be interested to see others' responses