Chicken Stock

*Tip Use a raw chicken carcass to make a lighter more refined stock suitable for sauces and Asian recipes. The darker stock recipe, made from a cooked carcass is more suitable for using in stews and soups. Freezing the stock in ice-cube trays, then transferring them to a freezer bag, means that a few cubes at a time can be added to dishes for extra flavor.

Chicken Stock
Chicken Stock

PREP TIME

5

minutes

TOTAL TIME

70

minutes

SERVINGS

25.5

cups

PREP TIME

5

minutes

TOTAL TIME

70

minutes

SERVINGS

25.5

servings

Ingredients

  • 1

    leftover cooked chicken carcass

  • 1

    celery stalk (roughly chopped)

  • 1

    onion (quartered)

  • 1

    large carrot (roughly chopped)

  • 1

    leek (green part only)

  • sprig of thyme, or some parsley sprigs, or both

  • 1

    bay leaf

  • 1/2

    tsp salt

Directions

Put the chicken, vegetables, herbs and seasoning into a large stock pot. Cover with 7 cups of water. Bring to a boil, then reduce the heat to a simmer and cook, uncovered, for 1 hour, until reduced to a bit more than half the original volume. Skim off any impurities from the surface as necessary. Strain the stock, cool completely, and chill or freeze.

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