Chicken Stock

chicken and vegetables for stock

Homemade Chicken stock is super easy to make. The cooked chicken can then be used in a soup or a salad, or other meal that uses cooked chicken.

I try and buy a free range or organic chicken as I think they make a better quality stock.

Courses
Difficulty Beginner
Time
Prep Time: 10 mins Cook Time: 4 hrs Rest Time: 12 hrs Total Time: 16 hrs 10 mins
Description

A lovely homemade chicken stock that can be used in soups and other recipes.

Ingredients
    Stock
  • 1 Chicken (whole, fresh)
  • 2 Carrots
  • 1 Onion (Brown)
  • 1 Celery (Bunch with leaves)
  • Herbs (fresh)
  • 1 pinch Salt
  • 1 pinch Pepper
  • 3 liters Water
Instructions
    To Prepare Stock
  1. Gather Ingredients and chop vegetableschicken and vegetables for stock
    Remove chicken from wrapping, rinse and pat dry
    Roughly chop the carrots and onions.
    I use my multicooker or slow-cooker for this recipe as you get great flavour from the longer cook time.
  2. Add to SlowcookerChicken and vegies in pot

    Place Chicken into the pot of the slow-cooker or multicooker.

    Add chopped vegetables to the pot.
     
  3. Add remaining ingredientschicken, celery, carrots and onion in pot
    Throw on top the celery leaves and the fresh herbs.
    Add some salt and pepper and then cover all with water being careful not to overfill the container.
    Turn on high slow cook setting for 4 hours.
  4. cooked chicken from stock
    When finished, remove the chicken and leave to cool.
    Use this for any recipe that calls for cooked chicken eg. soup, salad ...
  5. Strain and leave overnightchicken stock with fat
    Strain the vegetables out of the stock and discard. Then leave the liquid to cool. When cool enough, cover container and place in the fridge overnight.
    The next day, remove the container from the fridge and remove cover. There should be a layer of fat on top of your stock.
  6. Divide and freezeComplete chicken stock
    Carefully remove this fat and discard.
    Divide up the stock into containers, label and freeze. This will keep in the fridge for a couple of days, but will start growing bacteria after that. I always freeze to be on the safe side, unless I will use it that day or the next.
Note

My recipe makes about 3 litres of stock, obviously depending on the size of your slow-cooker container.
Use in any recipe calling for chicken stock.

Keywords: stock, chicken
Read it online: https://cuppawithruth.com/recipe/chicken-stock/
cup of tea
Ruth Smith

Thank you for printing my recipe.