Homemade Chicken Stock Recipe

Introduction

Making your own chicken stock is a simple way to add rich, homemade flavor to soups, stews, and sauces. This recipe uses chicken carcasses and fresh vegetables to create a nourishing and versatile base that you can rely on in many dishes.

Ingredients

• 1kg chicken carcasses or wings
• 1 carrot, cut into chunks
• 1 onion, skin on, cut into quarters
• 1 leek, cut into chunks
• 1 stick of celery, cut into chunks
• 1 garlic clove, bashed
• Bouquet garni of 2 parsley stalks, 2 sprigs of thyme, and 1 bay leaf, tied with string
• 5 peppercorns
• 1 clove
• Pinch of salt

Instructions

1. Step 1: Place the chicken carcasses or wings, carrot, onion, leek, celery, garlic, bouquet garni, peppercorns, clove, and a pinch of salt into a large saucepan.
2. Step 2: Cover the ingredients with 2 litres of cold water and bring to a boil over medium-high heat.
3. Step 3: Once boiling, reduce the heat to low and let the stock simmer gently for 3 hours, skimming off any foam or impurities that rise to the surface.
4. Step 4: After simmering, strain the stock through a fine sieve to remove solids.
5. Step 5: Use the stock immediately in your recipes, or allow it to cool before storing.

Tips & Variations

• For extra depth of flavor, add leftover mushrooms or tomato skins to the stock while it simmers.
• Use cold water when starting to make stock to help extract more flavor and gelatin from the chicken bones.
• Make sure to skim the stock regularly during cooking to keep it clear and clean tasting.

Storage

Store cooled chicken stock in an airtight container in the refrigerator for up to one week. For longer storage, freeze the stock in portions for up to three months. Reheat gently on the stove before use, avoiding boiling to preserve flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other chicken parts to make stock?

Yes, chicken wings, backs, and carcasses all work well for making stock. They contain plenty of collagen and flavor to give a rich result.

Do I need to peel the onion before adding it?

No, keeping the onion skin on adds beautiful color and extra nutrients to the stock.

Homemade Chicken Stock Recipe

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★★★★★

4.5 from 122 reviews

• Author: Luna
• Total Time: 3 hours 15 minutes
• Yield: Approximately 2 liters of chicken stock 1x

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Description

A rich and flavorful homemade chicken stock made by simmering chicken carcasses and aromatic vegetables for three hours. This versatile stock serves as a perfect base for soups, sauces, and stews, enhancing dishes with deep, savory notes.

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Ingredients

Scale 1x2x3x

Chicken Stock Ingredients

• 1 kg chicken carcasses or wings
• 1 carrot, cut into chunks
• 1 onion, skin on, cut into quarters
• 1 leek, cut into chunks
• 1 stick of celery, cut into chunks
• 1 garlic clove, bashed
• Bouquet garni: 2 parsley stalks, 2 sprigs of thyme, 1 bay leaf, tied with string
• 5 peppercorns
• 1 clove
• Pinch of salt

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Instructions

1. Prepare Ingredients. Gather all the ingredients including the chicken carcasses or wings and chopped vegetables. Tie the parsley, thyme, and bay leaf together to form a bouquet garni.
2. Add to Saucepan. Place the chicken carcasses, vegetables, garlic, bouquet garni, peppercorns, clove, and a pinch of salt into a large saucepan.
3. Add Water and Boil. Cover the ingredients with 2 litres of water. Bring the mixture to a boil over medium-high heat.
4. Simmer the Stock. Once boiling, reduce the heat to low to maintain a gentle simmer. Cook uncovered for 3 hours, skimming off any foam or impurities that rise to the surface occasionally.
5. Strain the Stock. After simmering, strain the stock through a fine sieve to remove solids and obtain a clear liquid.
6. Storage and Usage. Use the stock immediately for your recipes, or store in the fridge for up to one week or freeze for up to three months.

Notes

• For enhanced flavor, add leftover mushrooms or tomato skins to the stock during cooking.
• Skim frequently to ensure clarity and a clean taste.
• This stock serves as a base for soups, sauces, and various dishes requiring chicken broth.
• Can be made in large batches and frozen for convenience.

• Prep Time: 15 minutes
• Cook Time: 3 hours
• Category: Soup / Stock
• Method: Stovetop
• Cuisine: Universal

Keywords: chicken stock, homemade chicken broth, chicken carcasses recipe, flavorful stock, stock for soups