Classic Chicken Stock
Generated by Ben with the assistance of Pantry Bliss AI
Last updated on
4
2 hours 30 minutes
Prep time
20 minutes
Cook time
2 hours
Resting time
10 minutes
This classic chicken stock recipe is inspired by traditional cooking methods that focus on extracting the deep, nourishing flavours from bones and fresh vegetables. It draws from classic French culinary techniques that prioritise the importance of homemade stocks in enhancing the quality of soups and sauces. The use of fresh herbs and basic vegetables aligns with how chefs have crafted stocks for centuries, making it a staple in kitchens around the world.
This recipe and its accompanying image were generated by Pantry Bliss AI. Please use your discretion, verify ingredients for allergies and safe consumption, and follow safe cooking practices.
Ingredients
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1 kilogram chicken bones (raw or cooked) (broken into smaller pieces if possible)
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2 large carrots (washed and cut into large chunks)
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2 large celery sticks (washed and cut into large chunks)
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1 large onion (peeled and quartered)
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4 cloves garlic (smashed but left whole)
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2 pieces bay leaves (fresh or dried)
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1 teaspoon peppercorns (black or mixed)
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1 bunch flat-leaf parsley (washed and roughly chopped)
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3 litres water (cold, filtered water)
Instructions
- 1. Prepare the vegetables: Wash and cut the carrots, celery, and onion into large chunks. Smash the garlic cloves slightly to release their flavour but leave them whole.
- 2. Combine ingredients in the pot: Place the chicken bones in a large pot. Add the prepared vegetables, bay leaves, peppercorns, and flat-leaf parsley into the pot with the bones.
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3.
Add water and simmer:
Pour 3 litres of cold water into the pot, covering all the ingredients. Bring to a boil over medium-high heat, then reduce the heat to low to let it simmer gently. Skim off any foam that appears on the surface during the first 30 minutes of cooking. Let it simmer for 2 hours, partially covered.
Be careful not to let the stock boil vigorously; it should simmer gently to avoid cloudy stock and to extract maximum flavour from the ingredients.
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4.
Strain the stock:
After 2 hours, remove the pot from the heat. Using a ladle, carefully pour the stock through a colander into another large pot or bowl to strain out the solids. Discard the solids once strained.
Let the stock cool slightly before handling; it will be hot. Ensure the colander is large enough to catch all the solids without spilling.
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5.
Cool and store the stock:
Let the strained stock cool at room temperature for about 10 minutes before transferring it to airtight containers. The stock can be kept in the fridge for up to 4 days or frozen for several months. Label and date the containers for easy identification.
Make sure to cool the stock down before refrigerating to prevent bacteria growth.
Tips and Variations
- For a richer flavour, roast the chicken bones in the oven at 200°C for 30 minutes before making the stock.
- Add additional herbs like thyme or dill for extra flavour.
- Use any leftover vegetable scraps to enhance the stock such as leeks or mushroom stems.
- Skim off any fat that rises to the top as the stock cools if you prefer a lower-fat stock.
Equipment Required
Suggested Pairings
Sides
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Perfect for dipping into soup made with the chicken stock.
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A refreshing side that complements the rich flavours of the stock.
Drinks
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A refreshing palate cleanser that allows the flavours of the stock to shine through.
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A light, crisp white wine pairs well with soups made with the stock.
Other Food Dishes
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Using this stock will elevate the flavour of a classic chicken noodle soup.
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Chicken stock is excellent for cooking risotto, giving it rich flavour.