Basic Chicken Stock

Basic Chicken Stock


1 person made this

Your basic chicken stock is simple to make but makes all the difference. So much better than the store bought and you can add or omit salt as you desire.

rolypoly South Australia, Australia

Makes: 8 cups stock

  • 2 kg chicken parts (carcasses, necks, wings, thighs)
  • cold water, to cover
  • 1 onion, roughly diced
  • 1 carrot, peeled and roughly diced
  • 1 stalk celery, roughly diced
  • Bouquet garni
  • small bunch parsley
  • 8 sprigs fresh thyme
  • 1 bay leaf

Preparation:10min  ›  Cook:4hours  ›  Ready in:4hours10min 

  1. Make the bouquet garni by tying the parsley, thyme and bay leaf together.
  2. Place the chicken pieces in a stockpot or large saucepan and cover with cold water. Bring to a boil, reduce heat and simmer. Skim the foam as it rises.
  3. After 30 minutes, add onion, carrot, celery and bouquet garni. Simmer uncovered for 3 hours, adding water as needed to cover. Strain and let cool. Refrigerate until ready to use.

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