Homemade Chicken Stock

Homemade Chicken Stock


1 person made this

Real chicken stock is easy to make and a great thing to have around. It keeps 3 days in the fridge or you can freeze it for months.

Cathie Victoria, Australia

Makes: 2 litres stock

  • 1 whole chicken, cut into large pieces
  • 2 carrots, cut into chunks
  • 1 large onion, skin on and cut into quarters
  • 1 stalk celery, cut into chunks
  • 1 tomato, halved
  • 2 cloves garlic, unpeeled
  • 1/4 teaspoon salt
  • 1/4 teaspoon rosemary
  • 1/4 teaspoon thyme

Preparation:10min  ›  Cook:3hours  ›  Ready in:3hours10min 

  1. Place the chicken in a large saucepan or stockpot and add enough water to cover by 5cm (about 2-3 litres). Bring to a boil and skim off any foam that rises to the surface.
  2. Add remaining ingredients and return to the boil. Reduce to a simmer and cook 2-3 hours, or until stock is rich and full of flavour.
  3. Remove chicken. You can shred the meat and use in any recipe requiring cooked shredded chicken. Strain the stock.

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