Making Chicken Stock

By: Allrecipes Staff  |  Photo by: allrecipes
Making Chicken Stock
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Rich, delicious chicken stock is the essential building block for soups, stews, sauces, and more. You can make a big pot of stock and freeze it to use whenever you’re ready. Your homemade chicken stock can keep in the fridge for up to three days, or you can freeze it for fresh, ready-to-use stock any time you want it.
Five Easy Steps
Here’s how to make a simple chicken stock in five easy steps.

1 Making Chicken Stock step photo 1
Start with 1 kg of chicken necks, wings, backs, bones… any parts will do. Put them in a large, heavy pot.
2 Making Chicken Stock step photo 2
Next, cut up the vegetables to add to the stock. A variety of veggies, such as onions, carrots, celery, herbs like basil or coriander, kali mirch and salt can be used for making a rich, fragrant stock.
3 Making Chicken Stock step photo 3
Cover the chicken and vegetables with cold water, put the pot on the stove, and turn the heat to high. Just as the pot comes to a boil, turn the heat down to a very low simmer. You’re going to let the stock simmer for two hours total.
Tip
Skim off the fat and foam as it rises to the top. This keeps your stock from turning cloudy as it cooks.
4 Making Chicken Stock step photo 4
When the stock has finished simmering, use tongs or a large slotted spoon to remove the chicken and vegetable pieces, then carefully strain the stock to remove the remaining solids.
5 Making Chicken Stock step photo 5
Let the stock cool, then refrigerate it overnight. Any remaining fat will rise to the top. You can remove this with a large spoon.
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