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How to make chicken stock

How to make chicken stock

Tasty … you’ll never buy chicken stock again after making this.

Knowing how to make good, fresh chicken stock is such an asset. Using high quality chicken stock, preferably homemade, can really change the flavour of a dish and make it taste sooo much better.

Plus making your own stock also means you know EXACTLY what’s gone into it and it won’t be overloaded with salt like many ready-to-go stock cubes.

This is a super simple way to make your own chicken stock. I use it as a base for loads of things but I particularly like using it in my kid-friendly chicken and mushroom risotto.

It will also freeze really well too so generally I freeze a batch into ice cube containers and then package groups of the cubes in snap-lock freezer bags.

It will last in a regular freezer for about 3 months and a deep-freeze chest freezer for longer.

I like to make this after we’ve had a roast chicken so I have a chicken carcass handy, but you can also buy a chicken carcass from your butcher or just use some legs and wings if you can’t be bothered making a roast.

Enjoy!

Lanai xx

 

Ingredients 

1 chicken carcass or 2kg of wings and legs

2 sticks of celery

2 carrots

1 large leek

4 cloves garlic

2 bay leaves

1/2 bunch fresh parsley

2 brown onions

Small handful of peppercorns

6 litres cold water

Sprinkle of salt (optional)

 

Method 

1. Roughly chop vegetables into large chunks and peel garlic cloves. Gently press them with the flat bit of a knife to release the flavour.

Chicken stock vegetables2. Place chicken carcass, vegetables, parsley, bay leaves and peppercorn into a large saucepan (I use a Le Creuset).

Chicken stock carcass3. Add water and salt if desired and place over high heat until the stock begins to boil.

4. Skim off any excess oil on the top of the stock and reduce heat to a low simmer.

5. Place a lid on the saucepan and continue to simmer for four hours, skimming the top of the mixture as necessary.

Chicken stock cooked6. Remove from heat and strain the vegetables and chicken from the liquid.

7. Allow to cool until room temperature and then place in the fridge or freezer or use straight away.

 

If you liked this recipe don’t forget to check out my other easy and delicious dinner time recipes

 

Handy tips 

You can use any herbs that you prefer in this stock. Experiment with flavours you like until you get the stock perfect for you.

This freezes really well and is great to freeze into ice cubes for easy use in recipes.

Try cooking rice in chicken stock rather than water. It will blow your taste buds away!

 

How to make chicken stock
Author: 
 
Ingredients
  • 1 chicken carcass or 2kg of wings and legs
  • 2 sticks of celery
  • 2 carrots
  • 1 large leek
  • 4 cloves garlic
  • 2 bay leaves
  • ½ bunch fresh parsley
  • 2 brown onions
  • Small handful of peppercorns
  • 6 litres cold water
  • Sprinkle of salt (optional)
Instructions
  1. Roughly chop vegetables into large chunks and peel garlic cloves. Gently press them with the flat bit of a knife to release the flavour.
  2. Place chicken carcass, vegetables, parsley, bay leaves and peppercorn into a large saucepan (I use a Le Creuset).
  3. Add water and salt if desired and place over high heat until the stock begins to boil.
  4. Skim off any excess oil on the top of the stock and reduce heat to a low simmer.
  5. Place a lid on the saucepan and continue to simmer for four hours, skimming the top of the mixture as necessary.
  6. Remove from heat and strain the vegetables and chicken from the liquid.
  7. Allow to cool until room temperature and then place in the fridge or freezer or use straight away.
 

 



 

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