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Chicken stock recipe
Recipe video above. This is the only chicken stock recipe you'll ever need. It's an excellent all-rounder that can be used for everything from clear soups to rich stews, gravies and creamy sauces. The key is to use chicken frames (carcass) which yields the ideal balance of flavour, nutrients and richness. They are inexpensive and even available at grocery stores these days.No rinsing or roasting prep like call for beef stock, just plonk everything in a pot and let it simmer for a few hours!Makes 2 litres / 2 quarts. Fridge 5 days or freezer for 6 months.
👥 2 Servings⏱️ Prep & Cook: 3h 15m⏳ Prep: 15 min🔥 Cook: 3h👤 Nagi📖 recipetineats
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●stove
- ●bowl
- ●microwave
📝 Preparation Steps
1
How to make chicken stock:
2
Fill pot: Place all the chicken stock ingredients into a large stockpot (7 litre / 7 quarts+). Fill with 3 litres / 3 quarts of cold water, which should just about cover the bones. (Note 3)
3
Scoop off scum: Bring to a boil on medium-high heat. Scoop off and discard any foam that collects on the surface using a ladle (this helps make stock clear).
4
Simmer ⏱️ 3 hours: Turn stove down to low and simmer for ⏱️ 3 hours with no lid. The stove should be low enough so the surface is barely rippling and you just get a gentle bubble every now and then. Too rapid boiling = murky stock.
5
Strain: Using a lid to hold the bones and vegetables in the pot, pour the stock through a fine sieve into another pot or large bowl. (Alternatively, scoop out the solids first with a slotted spoon and then strain.)
6
Goal: You should end up with 2 litres / 2 quarts of stock. If you have more than about 2.25 litres / quarts, reduce by simmering on low (else the stock will be too weak). If you have less than 2 litres / quarts, top up with water.
7
Fill jars/containers: Measure out into containers for storage and faster cooling. (I do multiples of 1 cup)
8
Cool: Allow to cool on the counter then refrigerate. This will make any fat rise to surface and solidify.
9
Discard fat: Scrape fat off the surface and discard.
10
Storing and using:
11
Ready to use! This stock is equivalent in strength to store-bought stock, so it can be used 1:1 in any recipe calling for chicken stock.
12
Store for 5 days in the fridge or freezer for 6 months. (Note 6)
13
Salt adjustment (Note 5): Homemade stock is unsalted whereas store-bought stock is salted. Add 1/4 tsp salt for every 1 cup homemade chicken stock (250ml) to match the salt level of store-bought low sodium chicken stock.
14
To use: Cold stock has a jellied consistency (Note 4). It takes barely a minute to turn liquid on a medium-high stove, or microwave. You can also just add it in jelly form straight into dishes, but sometimes you may need to liquify it to measure.
Nutrition Facts
calories
236 kcal
fat Content
5 g
serving Size
1 serving
fiber Content
2 g
sugar Content
3 g
sodium Content
393 mg
protein Content
38 g
trans Fat Content
1 g
cholesterol Content
112 mg
carbohydrate Content
8 g
saturated Fat Content
1 g
unsaturated Fat Content
2 g
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