Homemade chicken stock

Based on 7 ratings

Johanna Reder

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/wasissthanna

Difficulty

Easy 👌
120
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-1+
whole chicken
2 stalks celery
carrots
leek
onions
garlic
bay leaves
allspice berries
1 tsp black peppercorn
1 tbsp salt
2½ l water
Metric
Imperial

Utensils

  • cutting board
  • knife
  • pot (large)
  • slotted spoon
  • fine sieve
  • Step 1/3

    • 2 stalks celery
    • carrots
    • leek
    • onions
    • 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

    • whole chicken
    • bay leaves
    • 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!