Homemade chicken stock

Based on 7 ratings

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
10½ 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
  • 10½ 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!