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Views: 711
Last Updated: 09 Jan 2009

Basic Chicken Stock

Recipe By: Margaret Price  |  Photo By: Allrecipes
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Reviews (4)
Tweaks  (1)
  • serves: 14
  • yield: 2 litres
  • ready in: 5 hours 15 mins (15 mins Prep - 5 hours Cook)
Chicken stock has almost endless uses, from soup bases and gravies to a rich but low fat flavouring for veggies. The stock freezes will in ice cube trays or bags. After trying homemade stock you will never want the shop-bought kind again.

Recipe provided by:

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ingredients

  • 1.75kg (4 lb) chicken, skin on and bone in
  • 1 large onion, halved
  • 3 carrots, cut into small pieces
  • 3 stalks celery
  • 1 bay leaf
  • 1 small knob root ginger, peeled and chopped
  • salt to taste

preparation method

  1.   Place the chicken in a large stockpot over high heat. Add water to cover and bring to a boil, then reduce heat to medium low and simmer covered for 1 hour.
  2.   Remove chicken from pot, leaving liquid. Cool chicken. Remove skin and bones from meat. Return bones and skin to pot. Add onion, carrots, celery, bay leaf, ginger and salt. Continue simmering covered for 3 to 4 hours.
  3.   Strain the stock through a fine sieve; allow to cool uncovered.
  4.   Use the chicken meat for soups, salads, sandwiches, or any dish that calls for cooked chicken is needed. After skimming the fat from the cooled stock, use or freeze immediately. Freeze in ice cube trays or bags, or in larger amounts in small reclosable freezer bags.
    
    

Nutrition

  • Calories 252.5kcal
  • Total Fat 14.4g
  • Saturated Fat 4.1g
  • Salt 100.2mg
  • Protein 26.6g
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More Tweaks (1)

  Tweaks

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    Tweak:
    Something else:

    This was awesome. Just full of flavour. Only complaint is that a lot of the liquid cooked away during the day and I wasn't left with as much as aniticipated. Update: Made a second time. this time I just completely covered my chicken with water. I added 2 stock cubes as well. Gave me lots more stock with no loss of flavour.

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›› More Reviews/Comments (4)

Reviews/Comments Reviews/Comments

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    Review: CHRIS9B9

    This is absolutely the best chicken stock recipe that I have used. The good thing is that you can add or take away ingredients depending on your tastes. Sometimes I add a leek to add flavour. All of the flavour of the stock is definatley from returning the bones to the pot. I get so many compliments on the smell and the taste and it is always good to enjoy your own cooking. Salut!


    Posted: 24 Jul 2008 easy

        
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