Versatile Chicken Stock

    Versatile Chicken Stock


    126 people made this

    Once you start making your own chicken stock you will never want the shop bought kind again. Use in soups, gravies and risottos.

    Serves: 14 

    • 1 3/4 kg chicken, skin on and bone in
    • 6 cups (1 1/2 litres) water
    • 1 large onion, halved
    • 3 carrots, cut into small pieces
    • 3 stalks celery
    • 1 bay leaf
    • 1 teaspoon grated fresh ginger
    • salt, to taste

    Preparation:15min  ›  Cook:5hours  ›  Ready in:5hours15min 

    1. Place the chicken in a large stockpot and add water to cover. Bring to a boil, then reduce heat to medium low and simmer covered for 1 hour.
    2. Remove chicken from the pot, leaving stock. Cool chicken then remove skin and bones from meat. Return bones and skin to pot. Add onion, carrots, celery, bay leaf, ginger and salt. Continue simmering covered for 3 to 4 hours.
    3. Strain the stock through a fine sieve and then allow to cool uncovered.
    4. Use the chicken meat for soups, salads, sandwiches or any dish that calls for cooked chicken. After skimming the fat from the cooled stock, use or freeze immediately. Freeze in ice cube trays or bags, or in larger amounts in small reclosable freezer bags.

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    Reviews (1)


    Something else. Made dark chicken stock - Take the meat off the carcass, and then add the carcass with the vegetables. Roast it all for an hour or until the carcass is browned. Then cover it all with water and simmer for a few hours. Then, if you want to be really fancy, sieve it and add 4 lightly whisked egg whites to the stock and simmer for 15 minutes. Then sieve again. Perfect consome stock. Nice with abit of sherry vinegar or soy sauce Reduce to a half a cup if you want heavenly nectar to make the perfect sauce. Mount with cold butter, and I like a star anise and a bit of fresh chille. - 30 Jul 2009

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