Chicken stock serves as the base in all kinds of soups, stews, risottos and sauces and is a great way to add extra nutrients and flavour to recipes.
My Grandma claimed homemade bone broths help cure colds, build strong bones and aid digestion. She was right. When you’re under the weather there is nothing better than a bowl of chicken soup made with homemade stock.
You can use leftover chicken bones to make stock but for deeper, richer and more flavourful stock the experts recommend using a whole chicken.
Chicken stock can also be made with previously-cooked chicken bones. You can use the carcass from a roasted chicken after taking the meat off the bones.
As the stock cools, fat will rise to the surface of the broth forming a fat layer. Don’t be tempted to remove it too quickly – that layer of fat helps to preserve the broth.
Once you are ready to use the stock, remove the excess fat and pour out the liquid. The fat that rises to the top, also known as Schmaltz, can be used for cooking.
Chicken stock freezes well – just remember to let it cool down and remove excess fat before freezing.
Makes about 12 cups / 3 litres
Tasty base for soups and stews or to enjoy on its own.
- 3-4 lbs/ 1.3-2 kg chicken or chicken parts (wings and legs are ideal)
- 2 large carrots, roughly chopped
- 2 onions, quartered (peel on ok but will give stock darker colour)
- 2 celery stalks, roughly chopped
- 3 bay leaves
- 4-5 sprigs of fresh parsley (optional)
- 2 leeks, greens only (optional)
- 2 teaspoons coarse salt
- 1 tablespoon whole black peppercorns
- 2 tablespoons apple cider vinegar - added to help draw calcium and other minerals from the bones.
- 14 cups / 3.5 liters water
Combine all ingredients in a large pot.
Bring to a boil, turn down heat and simmer covered for 2-4 hours.
Let stock come to room temperature, strain into containers and refrigerate overnight.
Store in the fridge for up to 1 week (leave top fat layer on until you are ready to use it) or in freezer for up to 6 months (remove excess fat before freezing).