Homemade chicken stock

Homemade chicken stock

Based on 7 ratings
Hanna Reder

Hanna Reder

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/wasissthanna

Difficulty

Easy 👌

Preparation

120 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
2
whole chicken
4 stalks
celery
4
carrots
2
leek
4
onions
4
garlic
4
bay leaves
10
allspice berries
2 tsp
black peppercorn
2 tbsp
salt
5 l
water

Utensils

cutting board, knife, pot (large), slotted spoon, fine sieve

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  • Step 1/3

    • 4 stalks celery
    • 4 carrots
    • 2 leek
    • 4 onions
    • 4 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

    • 2 whole chicken
    • 4 bay leaves
    • 10 allspice berries
    • 2 tsp black peppercorn
    • 5 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!

  • Enjoy your meal!

    Homemade chicken stock

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