Chicken Stock for Soups

    Recipe Picture:Chicken Stock for Soups

    Chicken Stock for Soups


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    Make chicken stock and keep it in the fridge or freezer so you have it on hand. You will also have cooked chicken meat for stir fries, pastas and sandwiches.

    Serves: 8 

    • 1 small chicken (about 1 1/2 kg)
    • 3 litres water
    • 1 parsnip, halved
    • 1 carrot, halved
    • 1 stalk celery, cut into large chunks
    • 1 onion, whole and unpeeled
    • 2 bay leaves
    • 1 teaspoon peppercorns
    • a few sprigs fresh thyme
    • 1 tablespoon salt

    Preparation:10min  ›  Cook:1hour30min  ›  Ready in:1hour40min 

    1. Rinse the chicken and place in a stockpot or large saucepan with the water. Bring to a boil and skim the foam, then reduce heat and simmer 30 minutes. Skim any foam as necessary.
    2. Add the parsnip, carrot, celery, whole onion, bay leaves, pepper, thyme and salt.
    3. Simmer about an hour, or until a fork easily pierces any part of the chicken. Strain out the stock. You can also pick and reserve the chicken meat for other recipes.
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