Homemade Chicken Stock

    3 hours 10 minutes

    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.


    Victoria, Australia
    3 people made this

    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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