Chicken Stock
User Reviews
5
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Prep Time
5 mins
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Cook Time
2 hrs
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Total Time
2 hrs 5 mins
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Servings
1 litre
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Calories
344 kcal
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Course
Main Course
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Cuisine
British
Chicken Stock
Description
The Chicken Stock recipe involves combining a chicken carcass with aromatic vegetables — celery, carrot, and onion — along with parsley and seasoning. These ingredients simmer gently in water for about two hours, extracting flavor and nutrients into a rich, clear broth.
The cooking technique includes skimming surface foam to maintain clarity and avoiding breaking up the carcass to prevent discoloration. After simmering, solids are removed with a slotted spoon and the liquid is strained through a fine mesh for smoothness.
The stock can be cooled and stored in an airtight container in the fridge for several days. It serves as a foundational ingredient for chicken noodle soup, stews, or sauces, enhancing their flavor with homemade depth.
Adding a splash of apple cider vinegar during simmering helps release nutrients without affecting taste. The cooling process allows fat to rise and solidify on top; it can be removed for a clearer stock or left in for richer dishes. Use a suitably large pot to accommodate the ingredients, which shrink during cooking. For more volume, additional water and a stock cube can stretch the batch without losing homemade character. Season gradually as the stock cooks to taste.
Ingredients
- 1 chicken carcass
- 1 rib celery
- 1 carrot
- 1 onion
- 15 g parsley fresh
- 1 pinch sea salt
- 1 pinch black pepper
Instructions
- Chop the carrot and celery into 5cm/2inch pieces. Peel and quarter the onion.
- Add all the ingredients to a large pot.
- Cover with water.
- Bring to the boil then immediately reduce to your hob's lowest heat. Simmer for 2 hours, occasionally discarding any froth that may collect on the top.
- Using a large slotted spoon, remove all the vegetables and as much chicken, bones and skin as possible.
- Place a fine mesh bag over a jug and pour the remaining liquid into it. Strain out all the liquid.
- Allow to cool and transfer to an air tight container. Store in the fridge.
Notes
- Add a splash of apple cider vinegar to draw more nutrients from the bones without altering flavor.
- Do not break or crush the carcass to keep the stock clear and avoid discoloration.
- Skim foam from the surface during cooking to maintain clarity.
- After refrigerating, remove solidified fat from the top for a clearer stock or retain it for richer soups and stews.
- Use a large pot so all ingredients fit comfortably; bones will shrink during cooking.
- To increase quantity, add extra water and a stock cube, preserving homemade flavor while stretching the stock.
- Season gradually throughout cooking and adjust salt as needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1litre
Amount Per Serving
Calories 344 kcal
% Daily Value*
| Serving | 1litre | |
| Calories | 344kcal | 17% |
| Carbohydrates | 34g | 11% |
| Protein | 24g | 48% |
| Fat | 12g | 18% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 29mg | 10% |
| Sodium | 1372mg | 57% |
| Potassium | 1008mg | 21% |
| Sugar | 15g | 30% |
| Vitamin A | 60IU | 1% |
| Vitamin C | 320mg | 356% |
| Calcium | 220mg | 22% |
| Iron | 112mg | 622% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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