Serving Details
- Yields: Approximately 2 liters
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 10 minutes
Recipe Description
This chicken stock recipe by The Cook Book is the secret to building deep, savory flavor in your soups, stews, risottos, and sauces. Made from simple, wholesome ingredients simmered low and slow, this homemade stock is richer, healthier, and far superior to anything in a box. It’s a kitchen essential that transforms everyday cooking into extraordinary meals.
Cooking Time
- Simmering: 4 hours
- Skimming: Every 30 minutes as needed
- Cooling & Storage: 30 minutes cooling before refrigeration or freezing
Nutritional Ingredients
- Calories: 40 kcal per 250ml
- Protein: 6g
- Fat: 1g
- Carbohydrates: 1g
- Sodium: Varies (based on added salt)
- Collagen: High (if using bones with skin and cartilage)
Ingredients
- 1 whole chicken carcass (or 1 kg chicken wings, necks, or backs)
- 2 carrots (chopped)
- 2 celery stalks (chopped)
- 1 onion (halved, unpeeled)
- 4 garlic cloves (smashed)
- 2 bay leaves
- 10 whole black peppercorns
- 1 tsp apple cider vinegar (optional, helps extract minerals)
- Water to cover (approximately 3 liters)
- Salt to taste (add at the end or leave unsalted for flexibility)
Instructions
- Place chicken bones and all vegetables in a large stockpot.
- Add bay leaves, peppercorns, vinegar (if using), and fill with cold water until fully covered.
- Bring to a gentle boil over medium-high heat, then reduce to a low simmer.
- Skim off any foam that rises during the first 30 minutes of simmering.
- Simmer uncovered for 4 hours, occasionally skimming fat and foam.
- Strain the stock through a fine mesh sieve or cheesecloth into a large bowl.
- Cool completely before storing in the fridge (up to 5 days) or freezer (up to 3 months).
FAQs
Can I use a slow cooker to make chicken stock?
Yes! Cook on low for 8–10 hours for a deep, rich flavor with minimal effort.
What parts of the chicken are best for stock?
Backs, wings, necks, and feet (if available) are excellent for their collagen content, which adds body and nutrition.
Why add vinegar?
It helps extract minerals and collagen from the bones without affecting the flavor.
Can I reuse the bones for a second batch?
Yes, but the second batch will be lighter in flavor—great for a more delicate broth.
How do I know it’s ready?
The stock should be golden, aromatic, and taste rich. If it’s weak, simmer longer uncovered to reduce and concentrate the flavor.
