Making a good chicken stock (chicken broth) is not difficult butt is time consuming. The extra effort of making home-made stock is priceless. Stock can be frozen and having some stored away in the freezer yields itself to great options in the kitchen. I freeze stock in ice-cube trays and when they are set I empty them into freezer bags and seal tightly. The cubes of concentrated flavor wait to be used in sauces, gravies and soups. Use the cooked chicken meat in salads, sandwiches or soups. Scroll below to see the nutrients and calories in chicken stock.
⇓ You may also listen to the instructions by pressing the play button below
1 whole chicken (about 1 kg), chopped into pieces
16 cups water
1 large onion, peeled and quartered
1 large carrot, peeled and cut Into chunks
1 leek, trimmed and chopped
1 packet bouquet garni or 2 bay leaves
5 – 6 sprigs each fresh parsley and thyme
STEP 1: Remove the skin from the chicken pieces. Rinse and place in a pot. Pour hot water over the chicken pieces to cover.
STEP 2: Bring to a boil and continue cooking for a few minutes. Then remove chicken pieces and discard the water. It is necessary to do this to ensure that the stock is clear.
STEP 3: Place chicken pieces back in the pot. Pour in 16 cups fresh water. Bring to a boil and remove all the scum that has accumulated on the surface.
STEP 4: Now you are ready to add the rest of the ingredients. Drop them in all at once.
STEP 5: SIMMER for another 30 minutes. Remove the pot from the heat and strain the stock.
STEP 6: Cool completely and freeze in portions for up to 4 months.
STEP 1: Put a 1.5 kg (3 lb) chicken into a large saucepan with 2.4 litres (4 pints) water and bring slowly to the boil. Remove any surface scum.
STEP 2: Add a bouquet garni, 1 small onion peeled and stuck with 3 cloves, salt and pepper to taste and a small bunch of tarragon.
STEP 3: Lower the heat and simmer gently for 1 1/2 hours, skimming regularly. Strain the stock through fine muslin or a very fine strainer. Cool quickly and chill until required.
Makes 1 litre (1 ¾ pints)
Chicken stock is prepared in the same way as veal stock, but it is cooked for a shorter time. Turkey, duck, goose or other poultry stocks may be made as chicken stock is. All the scum and dissolved fats must be completely removed to produce a clear and digestible liquid. Old hens and roosters will produce the richest, most flavorful version of chicken stock.
To make about 2 quarts [2 liters] stock
4 to 5 lb. (2 kg) raw or cooked chicken carcasses, but raw trimmings, necks, gizzards and hearts
3 to 4 quarts ( 3 to 4 liters) water
2 large onions, 1 stuck with 2 cloves
1 large leek, split lengthwise into halves and washed
1 rib celery
1 large bouquet garni of parsley, thyme sprigs and a bay leaf
STEP 1: Put all the chicken pieces in a heavy stockpot and cover by 2 inches [5 cm.] with water.
STEP 2: Bring to a boil over low heat, skimming to remove the scum as it rises to the surface. Occasionally add a little cold water to help precipitate the scum.
STEP 3: Add the vegetables and bouquet garni, pushing them down into the liquid to make sure that they are all submerged. Return the liquid to a boil and simmer gently for 2 hours, skimming and degreasing as necessary.
STEP 4: Strain the stock through a colander into a large bowl or clean pot. Discard the chicken pieces, vegetables and bouquet garni. Cool the stock and remove every trace of fat that rises to the top.
STEP 5: Refrigerate the stock if you do not plan to use it immediately; it will keep safely for 3 to 4 days. To preserve the stock longer, refrigerate it for only 12 hours or until the last bits of fat solidify on the top—then you can scrape off the fat and warm the stock enough so that it may be poured into four pint-sized freezer containers.
STEP 6: Be sure to cover the containers tightly. The freezer stock will keep for 6 months, while you draw on the supply—container by container—as necessary.
Makes 7½ cups
2 lb 4 oz/1 kg chicken, skinned
2 celery stalks
1 garlic clove
Few sprigs of fresh parsley
9 cups water
salt and pepper
STEP 1: Put all the ingredients into a large pan.
STEP 2: Bring to a boil. Skim away surface scum using a large flat spoon. Reduce the heat to a gentle simmer, partially cover, and cook for 2 hours. Leave to cool.
STEP 3: Line a strainer with clean cheesecloth and place over a large pitcher or bowl. Pour the stock through the strainer. The cooked chicken can be used in another recipe. Discard the other solids. Cover the stock and chill.
STEP 4: Skim away any fat that forms before using. Store in the refrigerator for 3-4 days, until required, or freeze in small batches.