How to Make Chicken Stock at Home
Recipe Overview
Overview
Making chicken stock at home is a rewarding experience that elevates your cooking. The process begins with chicken legs or bone-in pieces, which are simmered in cold water to extract all the rich flavors. The addition of vegetables like carrots, onions, and garlic enhances the stock, providing depth and aroma.
One of the key steps is skimming the foam that forms on the surface during the initial simmering. This step is crucial for achieving a clear and beautiful broth. Once the chicken is cooked through, it’s removed, and the bones are added back to the pot for a second simmer, which transforms the broth into a gelatinous stock full of nutrients.
This stock is incredibly versatile; you can use it as a base for soups, sauces, or even risottos. The homemade version is not only healthier but also allows you to control the flavors and ingredients. Plus, it’s a great way to use leftover chicken bones and reduce waste in your kitchen.
Whether you’re preparing a comforting soup on a chilly evening or a flavorful sauce for a special dinner, this chicken stock is a must-have in your culinary repertoire. It’s simple, satisfying, and a true testament to the art of cooking from scratch.
Recipe Details
Steps & Tips
Take 1 lb/450 g chicken legs or large bone-in chicken pieces.
Add the chicken and 1.5 ltr (6 cups) cold water into a deep pot.
Set it on medium flame for 5 minutes.
Add all or any of the ingredients: 1 carrot, 1 onion, 2 garlic cloves, 2 whole cloves, 1 celery stem, 1 leek.
Cut vegetables into large chunks and lightly crush garlic cloves.
Strain the foam from the top of the stock using a ladle or strainer.
Tip: Straining the foam is essential for a clear stock or broth.
Add the vegetables, spices, and 1 tsp salt.
Gently simmer until the chicken is cooked through (30-40 mins).
Step 1 (Chicken broth) is done when the chicken meat is cooked.
Separate the chicken from the broth.
Remove meat from the bones.
Add the bones back into the broth.
Pour in 4 cups of water and simmer for 1 hour.
Tip: The stock should be rich and gelatinous after simmering.
Let it cool down and strain into containers.
Store up to 5 days in the refrigerator and freeze up to 3 months.
Ingredients
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Starting with cold water helps extract maximum flavor from the chicken.
- •Skimming the foam off the top is essential for a clear broth.
- •Chicken stock can be stored in the refrigerator for up to 5 days and frozen for up to 3 months.
- •Adding vegetables after skimming the foam makes it easier to clean the broth.
