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chicken stock in pot

Super Simple Homemade Chicken Stock

Daniel Devereux
Super Simple and delicious Universal Chicken Stock
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Course Stock
Cuisine French
Servings 2 Litres

Equipment

  • 1 Deep lidded pot
  • Chopping board
  • Sharp Knifes
  • Colander
  • Fine Sieve
  • Muslin Cloth optional

Ingredients
  

  • 1 whole chicken chopped into pieces breast removed
  • 1 chicken carcas
  • 2 celery stalks
  • 2 carrots
  • 2 onions
  • 1 tsp thyme
  • 2 stalks fresh parsley
  • 1 chicken stock cube optional
  • 10 black peppercorns

Instructions
 

  • Cut your chicken into manageable pieces and add to a large deep pot.
  • Cut all the fresh vegetables in half and add to the pot with the chicken. Add the herbs and spices and add 3 litres of water.
  • Place the lid on the pot and turn the heat to high. Once the stock is boiling turn the heat to low and leave to simmer for 3 hours.
  • Once done remove the chicken and vegetables to separate bowls and then use a colander over a bowl to strain the smaller parts. Then use the fine sieve to strain the finner parts.
  • Optional - You can also use some muslin cloth to sieve the stock further for any impurities and fat. Read recipe notes below.

Notes

TIPS - 
  • Stay nearby when the stock is still on high as the water can boil over.
  • Removing the scum while cooking is essential to get a nice clean broth that is not dirty. 
  • Use a scimmer to scim the impurities from the top of the pot. 
  • Reserve the chicken to use for sandwich fillers or soups. Or give the meat to your dog. Never give cooked bones to a dog. 
  • Reserve the vegetables and blend to make a delicious soup.
  • To get a really pure stock with no bits or fat use muslin cloth as your final step. I like to reserve the bits and fat as they have flavour and purpose. The fat also solidifies at the top of the bottle you use. 
  • Allow the stock to cool completely before pouring into plastic.
  • Pour the stock into a wide mouthed container. Once it solidifies the fat will have risen to the top and you can simply use a spoon to scrape it off. 
  • Remove the breast from teh chicken and save these for yourself they do not add much flavour. The flavour comes mostly from the bones. 
Keyword Cheap, Chicken, Savoury, Soup