Chicken stock Recipe

Name: Chicken stock
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Any left over chicken including skin, bones and fat.; 1 onion; 3 carrots (I left skin on after washing them); 1 bunch celery chunks; 1/2 tsp Salt; 1 tsp olive oil; 2 garlic cloves; 6 whole cloves; 1 tsp dried oregano; 1 tsp ground coriander /or a hand full of fresh coriander; 2 bay leaves; 1/4 tsp garlic salt; 1/4 tsp onion salt; 2 liter water; 25 grams butter

Servings: persons

1 Any left over chicken including skin, bones and fat.
1 onion
3 carrots (I left skin on after washing them)
1 bunch celery chunks
1/2 tsp Salt
1 tsp olive oil
2 garlic cloves
6 whole cloves
1 tsp dried oregano
1 tsp ground coriander /or a hand full of fresh coriander
2 bay leaves
1/4 tsp garlic salt
1/4 tsp onion salt
2 liter water
25 grams butter

1
In a large pan add all the ingredients.
2
Bring to the boil and cook on high for 35-40 minutes.
3
Add more water half way through.
4
Once the stock is done, leave it to cool for a couple of hours.
5
Lastly using a sieve, strain the liquid into a container.
6
The cooked vegetables you can save to use in a soup or stew.
7
Store in fridge for up to 7 days or freeze for one month.

220

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 Any left over chicken including skin, bones and fat., 1 onion, 3 carrots (I left skin on after washing them), 1 bunch celery chunks, and more.

Yes, Chicken stock falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken stock

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