This homemade chicken stock recipe is so easy, and yet it’s full of lovely home cooking goodness that will fill your kitchen with yummy aromas. Making your chicken stock is easy, and you can use it in as many recipes as you like. Also, this chicken stock packed full of beautiful flavors to make any recipes that call for water or chicken stock taste even better. Furthermore, you can use this unsalted chicken stock as a base for soups too.
I do not add salt to my chicken stock recipes. You can still add salt and pepper at the end to taste.
Easy Homemade Chicken Stock Recipe
- 400g chicken carcasses (back, legs, neck)
- 1 medium brown onion
- 3 ribs of celery
- 2 bay leaves
- 3 medium carrots
- 2 sprigs of fresh parsley
- 2 cloves garlic
- 3 liters cold water
Wash, peel and chop carrots into thick slices. Wash the onion and celery and cut into big chunks. Peel the cloves of garlic and squash them with the side of a knife to release the flavor. Add all the ingredients into a large pot and cover with water. Bring it to the boil and then reduce heat. Simmer for about 2 to 3 hours on low heat. You can simmer for a longer time if you wish to make a more concentrated chicken stock. When this is done, pour through a sieve and discard all the vegetables and chicken pieces.
Cool the homemade chicken stock quickly by placing it into a large, clean square shaped pyrex dish or two. Once the stock has cooled, refrigerate and use within 24 hours, or you can freeze it in small portions for later use for up to a month.
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