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Chicken Stock Recipe



I make chicken stock once a month and in winter months sometimes twice a month. I always freeze it and use it to make soups and I  use it for different meals.  It is so much better than store bought stuff.
Chicken stock I make takes a while to make. I let it cook for up to 6 hours, to get the most of the bones. Once chicken stock is done and bones are removed they can be broken pretty easily, which is a sign that all the goodness has been drained into the stock.

Chicken Stock

Chicken legs about 4.5lb(2kg)
5 celery stalks
2 large onions
5 carrots
1tsp  whole black pepper berries
1 bay leaf
5 garlic cloves
parsley bunch
1/2tsp chili flakes(optional)
2-3 tbl kosher salt(optional)

I listed salt and chili flakes as optional ingredients.


I use chicken legs to make the stock.

Fill the pot with tap water.

Bring to boil, reduce to simmer and simmer for one hour, then remove cooked chicken legs let them cool for a little bit and them remove meat from the bones. Return bones to the pot. Cook for 4-5 more hours. Add more hot water to the pot as it evaporates. Throughout the cooking, remove chicken stock scum that forms on the top. Use a fine mesh sieve, move it around the pot edges, just under the surface to gather scum, then rinse sieve in water and repeat.

Once cooked, drain the stock through a fine mesh sieve. Let cool.

When the meat is cooked it falls of the bones. I use the meat to make chicken salad. You can also use it as a pizza topping, make risotto etc.

Cooled chicken stock can be frozen  into ice cube tray or quart containers for later use. You can use small chicken stock ice cube for sauces.


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