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Close up of chicken and veg in a pot making chicken stock

Chicken stock

5 from 2 votes

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becs-table.com.au
A good chicken stock is the building block of many a good soup, sauce and stew. A quality homemade stock is a Chef staple that's worth mastering.
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Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Difficulty Easy
Course Stock
Cuisine Chinese
Servings 2 litres
Method Conventional

Ingredients
  

  • 6 chicken carcasses approx. 1.5-2 kilograms
  • 2 medium onions peeled and quartered
  • 2 stalks celery roughly chopped
  • 2 carrots peeled and roughly chopped
  • 3 bay leaves
  • 5-6 black peppercorns
  • Enough cold water to cover everything

Instructions
 

  • Place all the ingredients in a large pot and cover with water.
  • Bring it all to the boil.
  • Once boiling, immediately reduce to a simmer.
  • Simmer for up to 4 hours.
  • Every hour skim the foam off that accumulates on top and discard.
  • Strain the stock.
  • Discard the solids (if you used meaty carcasses, feel free to pull any of the meat off and use as desired).
  • Strain the stock through a fine strainer to remove any fine solid particles.
  • Refrigerate overnight, (the following day, remove and discard the layer of hard fat that has solidified on top overnight).
  • The stock can now be used as required, refrigerated for 2-3 days, or portioned and frozen to be used at your convenience for up to a few months.