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Basic chicken stock
Chicken stock has almost endless uses, from soup bases and gravies to a rich but low fat flavouring for veggies. The stock freezes will in ice cube trays or bags. After trying homemade stock you will never want the shop-bought kind again.
Ingredients
Serves: 14
- 1.75kg (4 lb) chicken, skin on and bone in
- 1 large onion, halved
- 3 carrots, cut into small pieces
- 3 stalks celery
- 1 bay leaf
- 1 small knob root ginger, peeled and chopped
- salt to taste
Method
Prep:15min ›
Cook:5hr ›
Ready in:5hr15min
- Place the chicken in a large stockpot over high heat. Add water to cover and bring to a boil, then reduce heat to medium low and simmer covered for 1 hour.
- Remove chicken from pot, leaving liquid. Cool chicken. Remove skin and bones from meat. Return bones and skin to pot. Add onion, carrots, celery, bay leaf, ginger and salt. Continue simmering covered for 3 to 4 hours.
- Strain the stock through a fine sieve; allow to cool uncovered.
- Use the chicken meat for soups, salads, sandwiches, or any dish that calls for cooked chicken is needed. After skimming the fat from the cooled stock, use or freeze immediately. Freeze in ice cube trays or bags, or in larger amounts in small reclosable freezer bags.
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Reviews & ratings
Average global rating:
(132)
Reviews in English (93)
Something else. This was awesome. Just full of flavour. Only complaint is that a lot of the liquid cooked away during the day and I wasn't left with as much as aniticipated. Update: Made a second time. this time I just completely covered my chicken with water. I added 2 stock cubes as well. Gave me lots more stock with no loss of flavour. - 24 Jul 2008
Best chicken stock we have ever made! We put them in muffin tin's and freeze them. When they are frozen we pop them out and put them in a freezer bag. They will stay fresh for 6 months and you can easily add them to other recipes. - 24 Jul 2008
Thank you, Margaret, for the best homemade chicken stock I have made yet! This came out so flavourful and rich! I had never heard of simmering the chicken first, then adding the bones and skin back to the pot with the additional ingredients. This must be the secret to great stock! Thank you, thank you, thank you! - 24 Jul 2008