Homemade Chicken Stock

Chicken stock is probably the most versatile homemade stock to make. It is the base for many soups (including pumpkin) and is a great way to add flavour to cooked rice or quinoa. So, if you buy a whole chicken…

Chicken stock is probably the most versatile homemade stock to make.

It is the base for many soups (including pumpkin) and is a great way to add flavour to cooked rice or quinoa. So, if you buy a whole chicken from a takeaway shop, you can use the carcass to make stock! So don’t throw it out – freeze it!

The secret to a really tasty chicken stock is to bake your chicken carcass in the oven on a very high heat for 15 minutes before placing it in the slow cooker. You don’t need to do this step – but it does make for a tastier result!

 

Homemade Chicken Stock

serves
1
time needed
prep cook
ingredients
7
difficulty
Easy
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Ingredients

  • 1/4 tsp Salt And Pepper
  • 1 Onion peeled, roughly chopped
  • 1 Raw Chicken Carcass(or Bones)
  • 2 Celery Stick roughly chopped
  • 1 Carrot peeled, roughly chopped
  • 2 Bay Leaves
  • 1 Water


Method

  1. In a large pan, add in water and start to heat. Then, add in the salt, pepper and onion.
  2. Once it starts to boil, add in chicken carcass, vegetables and bay leaves.
  3. Then, turn the heat down to let the stock simmer.
  4. Boil for approximately four hours (or in the slow cooker on high for eight hours)
  5. Make sure to check several times in the next few hours and skim the 'scum' off the top and discard.
  6. Grab a large container with a lid. Put a strainer on top and pour the stock through it. Strain well.
  7. Discard all the ingredients on the strainer.
  8. Cool the mixture down. Allow the stock to cool to room temperature before placing in the fridge.

Notes

Recipe Hints and Tips

  • This Homemade Chicken Stock can be stored in the fridge for five days or in the freezer for two months.
  • You can make chicken stock into a sauce or gravy by reducing it by half (by boiling) and then thickening with cornflour and seasoning well.

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