Chicken Stock Recipe

Name: Chicken Stock
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 chicken, cooked carcasses; 1 large onion, quartered; 1 leek, chopped (white part only); 2 carrots, peeled and roughly chopped; 3 celery ribs, roughly chopped; rosemary, twig; 2 bay leaves; 1 garlic clove, chopped roughly; 1 potato, peeled and roughly chopped; 1 teaspoon whole black peppercorn; salt, a good pinch of; 1 clove (optional)

Servings: persons

3 chicken, cooked carcasses
1 large onion, quartered
1 leek, chopped (white part only)
2 carrots, peeled and roughly chopped
3 celery ribs, roughly chopped
rosemary, twig
2 bay leaves
1 garlic clove, chopped roughly
1 potato, peeled and roughly chopped
1 teaspoon whole black peppercorn
salt, a good pinch of
1 clove (optional)

1
Put ingredients in a stockpot or large saucepan and cover ingredients with water.
2
Cover with a lid, then bring to a boil on medium to high heat.
3
Stir well, then reduce heat to medium-low.
4
Simmer uncovered, skimming foam from the surface for two hours.
5
Try not to boil just keep stock on a slight rolling simmer.
6
Strain the stock through a cloth-lined colander.
7
Discard the solids.
8
Let stock cool, and refrigerate, you will find the stock will turn to a jelly, when cooled in the refrigeratorwhich is the sign of a great stock.
9
Use the stock within a day or 2 or freeze the stock in preferred sized portions, using an ice block container works very well for small portions that can be just popped into casseroles, soups or sauces.

223

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 3 chicken, cooked carcasses, 1 large onion, quartered, 1 leek, chopped (white part only), 2 carrots, peeled and roughly chopped, 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.

That's it — enjoy your meal!

Chicken Stock

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions