Chicken stock recipe
Total Time
3 hours and 15 minutes
Prep Time
15 minutes
Cook Time
3 hours
Rating
5 out of 5 stars
(23)
Ingredients
2 servings
- 2 kg/ 4 lb chicken frames (ie carcass) (, raw (Note 1)
- 1 carrot (medium), unpeeled, cut into 4 equal pieces)
- 1/2 onion (, peeled and halved)
- 1 celery stem (, cut in four (use the leaves too)
- 1/2 tbsp black peppercorns
- 1 tbsp apple cider vinegar (Note 2)
- 2 bay leaves (, fresh (or 1 dried)
- 2 thyme sprigs (or 1/2 tsp dried leaves)
- 3 parsley sprigs
- 3 litres / 3 quarts water (just tap water, cold)
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Preparation
Step 1
How to make chicken stock:
Step 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)
Step 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).
Step 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.
Step 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.)
Step 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.
Step 7
Fill jars/containers: Measure out into containers for storage and faster cooling. (I do multiples of 1 cup)
Step 8
Cool: Allow to cool on the counter then refrigerate. This will make any fat rise to surface and solidify.
Step 9
Discard fat: Scrape fat off the surface and discard.
Step 10
Storing and using:
Step 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.
Step 12
Store for 5 days in the fridge or freezer for 6 months. (Note 6)
Step 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.
Step 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.
Step 15
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