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.
Ingredients
Scale
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
Instructions
- 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.
- Add to Saucepan. Place the chicken carcasses, vegetables, garlic, bouquet garni, peppercorns, clove, and a pinch of salt into a large saucepan.
- Add Water and Boil. Cover the ingredients with 2 litres of water. Bring the mixture to a boil over medium-high heat.
- 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.
- Strain the Stock. After simmering, strain the stock through a fine sieve to remove solids and obtain a clear liquid.
- 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
