Perfect Chicken Stock

Perfect Chicken Stock


1 person made this

About this recipe: Thanks to bay leaf, carrots and ginger, this rich stock is a great base to any rice dish, soup or stew.

Margaret Price

Makes: 7 cups

  • 1.8 kg chicken
  • 1.6 L water
  • 1 large onion, halved
  • 3 stalks celery
  • 3 carrots, cut into 2 inch pieces
  • 1 bay leaf
  • 2 g grated fresh ginger
  • salt to taste

Prep:10min  ›  Cook:4hr  ›  Ready in:4hr10min 

  1. Place the chicken in a large pot over high heat. Add water to cover and bring to a boil, then reduce heat to medium low and simmer for 1 hour.
  2. Remove chicken from pot. Leave water in pot. Cool chicken. Remove skin and bones from meat. Return bones and skin to pot. Add onions, carrots, celery, bay leaf, ginger, and salt. Continue simmering for 3 to 4 hours.
  3. Strain and cool the stock, uncovered.
  4. Use the meat for soups, salads, sandwiches, or other dishes where cooked chicken is needed. After stock has been defatted, use or freeze immediately. I freeze the stock in one-cup amounts and use instead of water for cooking rice or vegetables or making gravy.

Recently viewed

Reviews (1)


- 28 Mar 2011

Write a review

Click on stars to rate