Homemade Chicken Stock
A rich, flavourful homemade chicken stock made from a leftover chicken carcass and simple aromatics.
Servings: 1 litre
Ingredients
- 1-2 cooked chicken carcasses
- 2 onions halved (skin on)
- 2 carrots roughly chopped
- Small bunch of thyme
- Small bunch of rosemary
- 6 –10 black peppercorns
- 8 garlic cloves
- Cold water to cover
Instructions
- Add the chicken carcasses and all the vegetables and aromatics to a large pot.
- Pour over enough cold water to cover everything.
- Cover with a lid and slowly bring to a simmer, over medium heat. Skim off any foam or scum that comes to the surface.
- Once it's simmering, turn it down to low and let the stock simmer gently for 3 hours, or longer if you have it (up to 5 hours). Don't boil it, just simmer.
- Strain the stock through a fine sieve into a large bowl or jug. Discard all the sieve catches.
- Cool and then transfer to an airtight container or jars. Place in the fridge or freeze.
- Once it's chilled, any fat will have solidified on the surface. Use a spoon to skim off and discard any unwanted fat.
- The video below will help with this recipe.
Video
Notes
Scroll up for a step by step guide on how to make homemade chicken stock.
To store: store in a Tupperware in the fridge for up to 5 days.
To reheat: add to a pan and heat over medium heat until simmering.
To freeze: freeze in Tupperware or sealed freezer bags, ideally in portions for ease, for 6 months. Defrost overnight before using.
Don't add salt: adding salt here means that later on, you'll have less control. Ideally, season when you use the stock when cooking other dishes.
Nutrition
Calories: 174kcal | Carbohydrates: 40g | Protein: 5g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.04g | Sodium: 97mg | Potassium: 808mg | Fiber: 8g | Sugar: 15g | Vitamin A: 20388IU | Vitamin C: 31mg | Calcium: 134mg | Iron: 1mg