How to make chicken stock
This homemade chicken stock is so easy to do and well worth-it. Use leftover chicken bones from a roast or even fresh chicken wings for an economical, easy batch-cook. Pop in the freezer and use as needed.
Ingredients
- 7 chicken wings or a small chicken carcass
- 1 litre of water
- 1 carrot
- 1/2 onion
- 1 celery
- 1/2 leek
- 1 garlic clove
- 1 bouquet garni
Instructions
- Put your chicken wings into the stock pot and cover with the water. If you need more to cover, that's ok. The main thing is to ensure it's fully covered. Leave to boil for a few minutes.
- Skim any scum (foam) off the surface using your slotted spoon. Discard the scum in a bowl.
- Add the chopped veg, garlic and bouquet garni. Turn the heat down low and leave to gently simmer for 2 hours. Skim off the scum every now and then.
- Strain the stock through a fine sieve into a bowl. You should have about 500 ml of stock. Pour into your jars and leave to cool before refridgerating/freezing.
Notes
Storing - A jar of homemade stock will keep in the fridge for 4-5 days.
Freezing - Pour your stock into a freezable container of zip-lock bag and it'll keep for around 3-4 months. Thaw by leaving out overnight or throw into the pot as is - it'll melt and do the same thing.
Nutrition
Calories: 2kcalCarbohydrates: 1gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 1mgSodium: 1mgPotassium: 2mgFiber: 1gSugar: 1gVitamin A: 25IUVitamin C: 1mgCalcium: 1mgIron: 1mg
Tried this recipe?Let us know how it was!