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Homemade Chicken Stock
Homemade, rich and flavorful!
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings 4 cups
Calories per serving 288 kcal
Ingredients
- 1 fresh chicken carcass
- 5 cups water (1,2 l)
- 1 small onion peeled
- 1 fresh carrot peeled
- 4 large garlic cloves peeled
- 1 stalk fresh celery
- 1 tbsp black peppercorns
- 3 bay leaves
- 1 tbsp salt
Instructions
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Roughly chop the peeled carrot, celery and the onion. Then add them to a large and high pan. Also add the peeled garlic cloves, bay leaves, peppercorns, salt and the chicken carcass (cut it up if necessary if it doesn’t fit well into the pan). Then pour in the water, put a lid on the pan and place it over high heat until boiling.
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Once the ingredients are boiling, turn the heat low again and simmer the chicken stock under a lid for an hour. Then turn the heat off and check the seasoning of the freshly made chicken stock. Add extra pepper or salt to taste if necessary. Then let the chicken stock cool down a little.
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You can put it in the fridge overnight (optional): the day after just put the pan of chicken stock back over medium heat to melt the set chicken fat that has formed on top. Then fold a clean kitchen towel in half and place it in a fine sieve. Put the sieve over another large pan. Pour the hot chicken stock through the sieve.
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Then let it drain for 5 minutes. Discard what is still left of the ingredients. Pour the fresh chicken stock in a jar and put it in the fridge or freezer to use later on.