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Homemade chicken stock

Prep Time5 mins
Cook Time4 hrs
Total Time4 hrs 5 mins
Course: Pantry
Cuisine: International
Keyword: broth, stock

Ingredients

Method 1 (raw chicken)

  • 2 tbsp olive oil
  • wings of a chicken, back, neck with skin
  • 1 carrot, cut into slices
  • 1 carrot, cut into slices
  • 1 leek, cut into slices
  • 1 celery, chopped
  • 1 bay leaf

Method 2 (roasted chicken carcass)

  • a chicken carcass
  • 1 carrot, cut into slices
  • 1 carrot, cut into slices
  • 1 celery, chopped

Instructions

Method 1

  • In a large saucepan, heat the oil over medium heat. Add the chicken and the rest of the ingredients. Saute until the chicken gets a nice color on all sides.
  • Cover with water and bring to a boil. Let it boil for 1 minute and then lower the temperature and simmer for 3-4 hours with the lid of the pot open.
  • Drain the stock through a sieve and leave to cool. After it cools down, store it either in ice packs in the freezer or in jars in the refrigerator. It will be kept in the freezer for four months, while in the refrigerator for about three days.

Method 2

  • In a large saucepan add the chicken and the rest of the ingredients.
  • Cover with water and bring to a boil. Let it boil for 1 minute and then lower the temperature and simmer for 3-4 hours with the lid of the pot open.
  • Drain the stock through a sieve and leave to cool. After it cools down, store it either in ice packs in the freezer or in jars in the refrigerator. It will be kept in the freezer for four months, while in the refrigerator for about three days.