How to make your own homemade chicken stock
Food Preserving

Homemade Chicken Stock

 

Making your own chicken stock is so super-easy, you’ll never want to fork out a penny to purchase it ever again.

For my stock, I simply use cooked chicken bones, 1 onion, 2 carrots and a handful of parsley.  That’s it.

I always make my chicken stock using all the bones left over from a whole roast chook.  The day after I’ve cooked my roast, I remove the remaining meat off the carcass and use it for lunches or another meal.  The bones I pop into a large saucepan and add:

  • one onion, quartered (no need to peel the papery skin or cut off the ends),
  • two carrots, cut into large chunks (no need to peel or cut off the ends), and
  • a handful of parsley from the garden (washed, thrown in as is – no need to chop)
  • salt and pepper.

I then fill the saucepan just over half way with water, pop on a lid and bring to the boil.  Once it’s boiling, turn down to low and let is simmer for about 2 hours.  Remove it from the heat.  Pour the liquid through a fine sieve and discard all bones and vegetables.  It won’t look pretty, but trust me, it’ll taste good.  You are then left with a beautiful, flavoursome chicken stock.

 

The great thing with making your own stock is that you can add any other flavours you like.  You can add a stick or two of celery, a core of a cabbage, a few sprigs of rosemary, some sage or even a bay leaf or two.  Experiment, see what you like.

And don’t be too concerned with quantities.  I never measure the amount of water I use, and certainly don’t panic if I only have a dry half onion,  one carrot, or no herbs.  The stock will take most of its flavour from the bones anyway.

A few quick tips:

  • If you don’t have time to make stock straight away, freeze the cooked chicken bones in a bag and make it another day (no need to defrost before cooking).
  • Make a double batch using two cooked chicken carcasses. One from the freezer, and one from last night’s roast.
  • Divide your cooked stock into portions and freeze for up to 3 months.
  • Use a portion of stock to make your own chicken gravy, risotto or soup.

Making your own chicken stock is cheap, incredibly easy and best of all nothing goes to waste.  Keep an eye out for my next post on how to make your own chicken soup using – you guessed it – a handful of leftover roast chicken meat and your homemade stock.

 

Chicken Stock

Making your own chicken stock is cheap, incredibly easy and best of all nothing goes to waste.
Prep Time10 mins
Cook Time2 hrs
Total Time2 hrs 10 mins
Keyword: Chicken Stock
Author: Homebasics101

Ingredients

  • cooked chicken bones
  • 1 onion
  • 2 carrots
  • handful of parsley.

Instructions

  • Pop the bones into a large saucepan and add:
  • one onion, quartered (no need to peel the papery skin or cut off the ends),
  • two carrots, cut into large chunks (no need to peel or cut off the ends), and
  • a handful of parsley from the garden (washed, thrown in as is – no need to chop)
  • salt and pepper.
  • fill the saucepan just over half way with water, pop on a lid and bring to the boil.
  • Once it’s boiling, turn down to low and let is simmer for about 2 hours.
  • Remove it from the heat.
  • Pour the liquid through a fine sieve and discard all bones and vegetables.

Notes

The great thing with making your own stock is that you can add any other flavours you like. You can add a stick or two of celery, a core of a cabbage, a few sprigs of rosemary, some sage or even a bay leaf or two. Experiment, see what you like.
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