Chicken Stock Recipe

A super simple chicken stock recipe.  I used to think making chicken stock was way too bothersome and time-consuming.  However, since buying a slow cooker I’ve had a complete about-face, and now try to make sure the freezer always has some homemade chicken stock in it.

I don’t really have a recipe, I just throw in whatever I feel like on the day.  I’ve got a 5.5L slow cooker, so adjust the amounts depending on the size of yours.

Must-haves

  • 3-4 chicken carcasses, preferably free-range and organic.  You can use the carcass leftover from a roast chook.
  • 1kg of chicken wings, preferably free-range and organic
  • 2 onions, quartered, no need to peel
  • 2 carrots, roughly chopped
  • Couple of celery stalks, including leaves, roughly chopped
  • 3-4 bay leaves
  • 1 teaspoon of whole black peppercorns

ingredients for chicken stock chicken carcasses, carrots, celery, onion, garlic, parsley, peppercorns, bay leaves

 

Extras I like to add, depending on if I have them and what I feel like

  • Fresh parsley or coriander or thyme, leaves and stems – whatever is left in the fridge I throw in, or if some is growing in the garden, a big handful
  • A couple of star anise
  • Any sad pieces of ginger that need using up
  • Leek or shallots, roughly chopped
  • A couple of  garlic cloves
  • Dried shiitake mushrooms
  • The leftover corn cob once the kernels have been cut off
  • 1-2 lemongrass stalks, bruised and roughly chopped

I put all the ingredients in the slow cooker, cover with water and set to the low temperature.  I leave to simmer for a minimum of 12hrs and a maximum of 24hrs.

Once it’s cooled a little I strain through a colander to get rid of the bones and any large pieces, then strain it again using a fine sieve to make sure that I haven’t missed any little bones.  Don’t let it cool too much before straining as the stock becomes jelly-like at room temperature due to the gelatine and collagen in the bones.

I freeze the stock in all different sized container.  If I’m making soup I’ll want at least 1L, but for some dishes, I might only want 1 cup.

chicken stock in different sized jars

Oh, and you don’t have to use a slow cooker, this recipe can be done on the stovetop, it just requires closer monitoring to make sure it’s not bubbling dry.  If I was to use the stovetop I’d simmer the stock for 3-4hrs.

What’s your favourite chicken stock recipe?

Enjoy xx

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