Homemade chicken stock

Name: Homemade chicken stock
Cook time: 120 min
Total time: 120 min
Yield: 1 Servings
Ingredients: 1 whole chicken; 2 stalks celery; 2 carrots; 1 leek; 2 onions; 2 garlic; 2 bay leaves; 5 allspice berries; 1 tsp black peppercorn; 1 tbsp salt; 2.5 l water

Based on 7 ratings

Johanna

Test Kitchen Manager and Chef

Difficulty

Easy 👌

120

min.

Preparation

min.

Baking

min.

Resting

Ingredients

Servings:-1+

1	whole chicken
2 stalks	celery
2	carrots
1	leek
2	onions
2	garlic
2	bay leaves
5	allspice berries
1 tsp	black peppercorn
1 tbsp	salt
2½ l	water

Metric

Imperial

Utensils

cutting board
knife
pot (large)
slotted spoon
fine sieve

Nutrition per serving

Cal
0

Protein
0 g

Fat
0 g

Carb
0 g

Step 1/3
- 2 stalks celery
- 2 carrots
- 1 leek
- 2 onions
- 2 garlic
- cutting board
- knife
Roughly chop the celery stalks, carrots, and leek into large pieces. Quarter the onions and crush the garlic cloves with the side of the knife.
Step 2/3
- 1 whole chicken
- 2 bay leaves
- 5 allspice berries
- 1 tsp black peppercorn
- 2½ l water
- pot (large)
Rinse the chicken under cold running water. Place in a large pot, add all the chopped vegetables, garlic, onion, bay leaves, allspice berries, and peppercorns to the pot. Pour in the water and slowly bring to a boil over medium-low heat. Reduce heat to maintain a low simmer and let cook for approx. 2 hrs.
Step 3/3
- slotted spoon
- fine sieve
If foam settles on the surface, skim it off with a slotted spoon. Remove the chicken and vegetables and use as desired. Strain the stock through a sieve once or twice, according to preference. Enjoy!