Homemade chicken stock
Difficulty
Easy 👌120
min.
Preparation
0
min.
Baking
0
min.
Resting
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 |
| 2½ l | water |
Metric
Imperial
Utensils
- cutting board
- knife
- pot (large)
- slotted spoon
- fine sieve
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!
in Berlin