Chicken and Dill Stock

    Chicken and Dill Stock

    (15)
    3saves
    1hour15min


    13 people made this

    This is a simple but tasty chicken stock that can be used in most recipes. Freeze it until needed or make it straight into a soup.

    Ingredients
    Serves: 10 

    • 2 1/2kg chicken leg quarters
    • 1 large onions, sliced
    • 4 large carrots, peeled and diced
    • 1 bunch celery tops with leaves, diced
    • 1 pinch salt and pepper, to taste
    • 1 bunch fresh dill, diced

    Directions
    Preparation:15min  ›  Cook:1hour  ›  Ready in:1hour15min 

    1. Place the chicken quarters in the largest saucepan you own with the onions, carrots and celery. Fill with cold water 3/4 full. Season with salt and pepper and place over medium heat. Bring to a boil then reduce heat and simmer covered, 45 minutes to 1 hour, skimming foam as necessary.
    2. Stir the dill into the saucepan and cook 5 minutes more. Remove from heat, uncover and let cool to lukewarm.
    3. Remove the chicken. Get another big receptacle and pour the soup through a sieve into it. (Discard useless destroyed vegetables and stray chicken parts.)
    4. Refrigerate or freeze for future use. When cool enough to handle shred or chop chicken meat for future use.
    5. To make a soup: Put 1 litre of the stock on the stove in a saucepan. When it's about ten minutes before serving time add some of the chicken, carrot slices, extra fine egg noodles and/or celery.
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    Reviews and Ratings
    Global Ratings:
    (15)

    Reviews in English (15)

    by
    27

    Good recipe...just a few notes. For "traditional" stock, use poultry seasoning and bay leaves instead of dill. Also, I suggest removing the fat from the chicken first. It's advisable to bring the chicken to a boil first in order to remove the scum (impurities) from the top of the pot. You should remove as much scum as possible then add the vegetables. This makes for a clearer stock. I also add coarsly chopped celery leaves as they add a lot of flavour. You can also add chopped parsley. I cook up a big pot and freeze 2 cup portions for later use in cream soups, chowders and gravies. You'll just need to add more salt after it defrosts.  -  06 Mar 2007  (Review from Allrecipes USA and Canada)

    by
    16

    I've never thought about adding dill to my stock - I'll have to try that some time. Just a note: it is not necessary to peel and/or chop your vegetables before adding them. Just wash them good and throw 'em in! (You're going to toss them in the end anyway.) You don't even have to peel your onion (the skin darkens the stock nicely). You can add any/all vegetables that are languishing in the vegetable bin to this stock. I freeze my stock in ice cube trays, then pop them out and put them in freezer bags. You use just a little or a lot that way and there's no waste. Thanks for posting this Leah.  -  07 Jan 2008  (Review from Allrecipes USA and Canada)

    by
    9

    This made great chicken stock and was pleased with the over all result but the dill added a "mystery" flavor that I didn't care for. Next time I will leave out the dill.Okay...I have to add on to my review. If you are looking for a soup that will kick a cold than this is the recipe...DILL and all...I boosted mine today with a some fresh garlic since we all have the coughs - this soup does the trick when you feel sick!!!  -  16 Aug 2007  (Review from Allrecipes USA and Canada)

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