Chicken Stock
Chicken carcasses, carrots and celery with leaves come together in this chicken β 70 minutes, 7 steps, and the kind of result worth repeating. Below: the ingredients split into pantry staples and a quick shopping list, a built-in serving scaler, and the method in 7 steps.
You'll mainly reach for large pot and saucepan. At medium difficulty across 7 steps, it's manageable with a little attention.
What you'll need
Shopping list (6)
Pantry staples (you likely have these)
π Unit converter
How to make it
- Rinse the chicken carcasses under cold water, then place them in a large stockpot and cover with the cold water so the bones are fully submerged.
- Bring slowly to a gentle simmer over medium heat and, as the liquid heats, skim off any grey foam and scum that rises to the surface.
- Roughly chop the onions, carrots, celery, parsnip and leek and add them to the pot along with the thyme, parsley, bay leaf and peppercorns.
- Keep the stock at a bare simmer, never a rolling boil, for 3 to 4 hours, topping up with a little hot water if the bones become exposed, so it stays clear rather than cloudy.
- Strain the finished stock through a fine sieve into a clean container, pressing gently on the solids, then discard the bones and vegetables.
- Season lightly with salt only if using straight away, and leave it unsalted if you plan to reduce it later for sauces.
- Cool the stock quickly by setting the container in a sink of iced water, then refrigerate and lift off the layer of fat that sets on top before use.
You'll use: Large pot Β· Saucepan
Tips & common questions
How long does Chicken Stock take to make?
About 70 minutes from start to finish β an estimate based on the 7 steps and 12 ingredients. Times vary with your kitchen and how much prep you do ahead.
Can I scale this recipe up or down?
Yes β use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Chicken Stock is an original recipe developed in-house by Consomee. Photo: Pot of chicken broth.jpg by Welches2012, CC BY 4.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure on top β how we source recipes.