Food Network
Overview
Ingredients
Method

Chicken stock

4.10
(16)
Rate

This homemade chicken stock recipe is the backbone of hearty cooking, transforming everyday meals into flavourful favourites with minimum fuss.

Related Recipes

Ingredients

Method

1) In a large stockpot, combine the onions, carrots, and celery. Toss in the parsley, thyme, and bay leaf and add the chicken parts or bones. Add enough cold water to cover the chicken by 7cm. Bring to a boil over medium heat, lower the heat immediately so the stock simmers very gently. Skim the surface of any foam, scum, or fat, with a ladle, as often as necessary. Simmer, uncovered for 4 hours.

2) Strain into a large bowl or storage containers. Cool the liquid to room temperature before refrigerating. (The fastest way to cool containers of stock is in an ice water bath in the sink.) Refrigerate for 2 or 3 days or freeze for up to 3 months. Remove any solidified fat that rises to the surface before using.
Rate this recipe
Overall Rating:
4.10
(16)

This chicken stock recipe is liquid gold!

Behind every deeply satisfying soup, stew, or sauce is a sensational stock, and our recipe for making chicken stock is simple yet spectacular. The chicken bones, wings, back or legs (or a mixture of everything) are cooked down with the veggies and herbs to give it a tasty lift. The result is a stock that’s but rustic and refined.

Making chicken stock is a slow process but it’s definitely worth the wait! When it’s done and strained, you’re left with a delicious stock, packed with flavour which works just about anywhere, from chicken noodle soups and simple sauces, to slow cooked dishes like risottos, casseroles and stews.

And that’s not all! This chicken stock recipe keeps brilliantly in the fridge or freezer and is always ready to step up! It’s the kind of kitchen staple that quietly does the heavy lifting.

Watch Now on discovery+