- 107 shares
Looking for a reliable chicken stock recipe? This recipe contains the vegetable and herb ingredients that most households have on hand, so why not cook your own stock or broth?
We love having freshly made stock on hand, as it gives you a great deal of flexibility when it comes to cooking. Risottos, soups and sauces all become a lot easier when you don’t have to worry about the stock.
Yes I know you can use stock or bouillon cubes, but have you actually read the labels to see what is in those cubes? They’re not natural and they are full of salt.
The recipe below will make good, clear stock. It uses raw chicken and is strained through muslin. If you don’t need it to be super clear then use leftover Roast Chicken bones and omit the straining through the muslin. Your stock will be slightly cloudy but it will still taste great!
Health Benefits of Bone Broths or Homemade Chicken Stock
Homemade bone broths, commonly also called stock, are all the rage at the moment for the health benefits. And you won’t believe how easy chicken stock or bone broths are to make at home. If you roast a chicken, just use the bones and make stock the same evening. If you haven’t roasted a chicken at home lately, you can use chicken wings or buy stock bones from the butcher.
You can easily make this recipe in a crock pot or slow cooker, or a pressure cooker if you prefer. You can freeze chicken stock, no problem, then you always have some on hand for when you need it. If you need a teaspoon or two, freeze chicken stock in an ice cube tray. Once they are frozen, move to a ziploc bag. When you need a tablespoon of chicken stock for your recipe, you have one on hand!
Freeze larger amounts of chicken stock in cup, quart or one liter sizes, the common measurements you need for a recipe. Just label the quantity on the package.
PLANNING AN UPCOMING
Get a FREE copy of the ITALIAN
DINNER PARTY MENU, complete with recipes!
And yes, when you make the stock it will fill your house with wonderful smells and put you in a good mood!
Here are several recipes for your homemade chicken stock:
This Delicious Cream of Black Bean Soup
Comfort Butternut Squash Quinoa Soup with Crunch
Turkish Red Lentil Soup Recipe
Traditional Turkish Yogurt Soup- Serve Hot or Cold
Porcini Mushroom Risotto with Truffle Oil
The method is the same for beef or vegetable broth.
|Servings||Prep Time||Cook Time||Passive Time|
|6pints (2.5 litres)||10minutes||3hours||1hour|
|6pints (2.5 litres)||10minutes|
|Cook Time||Passive Time|
- 3 lb chicken carcasses rinsed*
- 4 quarts water
- 3 carrots unpeeled, chopped roughly
- 1 onion, brown unpeeled, chopped roughly
- 2 sticks celery chopped roughly
- 1 leek white part only, chopped in half, washed, sliced roughly
- 3 mushrooms, fresh chopped roughly
- 1 tomato unpeeled, chopped roughly
- 6 peppercorns, black
- 1 bay leaf
- 5 sprigs parsley
- 2 sprigs rosemary, fresh
- 2 sprigs thyme, fresh
Servings: pints (2.5 litres)
- Place the chicken carcasses in the bottom of a heavy-based pot and pour the water over. Bring to the boil over medium heat. Skim the surface with a slotted spoon to remove any residue. Then simmer on a low-medium heat for 30 minutes, skimming 2 or 3 more times.
- Add the remaining ingredients. Turn the heat to low and simmer uncovered for a further 2 hours. Make sure that a simmer is maintained.
- Turn off the heat and allow to stand for 1 hour.
- Place muslin inside a sieve and place over a heat-proof container. Ladle the stock into sieve. Discard the bones and vegetables. Allow to cool and then place the covered container into the refrigerator overnight. Next morning, remove any fat that may have formed on the top of the stock. Divide into airtight containers. The stock will be good in refrigerator for 5 days and in the freezer for 3 months.
We usually don't use raw chicken bones when we make stock but the leftovers from roast chicken (make sure you use all the scrumptious bits in the bottom of the roasting pan). You will need to adjust the quantities of the water and vegetables accordingly.
We also, dare I say it, don't use the muslin to filter the stock.
You will end up with stock that is not as clear but it will still taste great!
Save this recipe to find it when you need it!
jacqueline | i sugar coat it!
Yes, I love the aroma of the spices and flavours simmering and filling my home, when making stock. Rosemary gets me every time.
Jacqueline, Yes it does make the house smell good, a bit like chicken soup for the soul!
Mrs Minty Cream
I have to agree with you that ready made stock in the stores are usually loaded with salt and just flavouring. Nothing beats homemade version of it. Thanks for sharing your version.
Now that we usually have homemade stock I can really take the difference to store bought. And the boullion cubes are very salty.