When you reduce the stock right down to a syrupy consistency it transforms into a flavour grenade ready to transform any chicken dish. Think chicken demi-glace. If you only ever make one thing from this blog, make the concentrated chicken stock. The best thing about this recipe is it’s dead easy. It’s even easier than regular stock. Regular chicken stock has carrots and celery you have to chop. Herbs. Peppercorns. Tomatoes even. Concentrated chicken stock has 3 ingredients. And one of them is water. You don’t want the flavour from the aromatics and herbs. This is about concentrating flavours. Concentrate celery and carrots in your stock and you get something horrible. More is not better here. All you have to do is save the carcasses from roast chickens, the backbones you cut out or unused necks. Any chicken bones you would throw out you throw into a bag and chuck it into the freezer. Anything really as long as it never saw a grill. When you figure you have a pot full of bones, toss them into a pot along with one unpeeled, halved onion. Fill it up with water. Turn on the heat and wait. And wait. Wait some more… Wait until you have simmered that pot of stock down from a full 5 litre pot to around a couple cups. This can take a long time. But it’s so worth it. It goes from what you’d call stock to this syrupy, magic elixir. I’m not overstating it. Try it, you’ll see. You want it to be solid like jello when it comes out of the fridge. Concentrated chicken stock. It’s a game changer. Seriously.
