Homemade Chicken Stock

Homemade chicken stock is very easy to make. This recipe uses leftovers and helps reduce waste.

I have made this homemade chicken stock 3 times already in the last few weeks, and it is very handy for making soup, broth and even Katsu curry and Pork Pho.

Ingredients

  • Leftover chicken carcass (from a roast chicken the same day or following day)
  • half an onion
  • 1-2 carrots
  • half a leek
  • fresh parsley
  • salt
  • pepper corns
  • 1-2 litres of water, depending on how big your saucepan is

Method

Put all of the ingredients into a large saucepan.

Add in the water, filling up the saucepan until it is nearly full (leaving about an inch spare at the top) and simmer for 2-3 hours.

Remove all items from the saucepan, then strain into a container for a smooth finish.

This chicken stock will keep for 4-5 days in the fridge and is suitable for freezing.

When using this stock for recipes, you may need to skim some fat off the top of the chicken stock before cooking.

This recipe is great to make to help create less waste and use up leftovers. It is also much tastier than using shop bought stock as I sometimes find they are too salty!

Homemade Chicken Stock

Free From Foodie
Prep Time 5 mins
Cook Time 3 hrs
Course Ingredient

Ingredients
  

  • 1 Chicken Carcass
  • 1/2 Onion
  • 1/2 Leek
  • 2-3 Carrots
  • Handful of Fresh Parsley
  • 1 tsp Salt
  • 1 tsp Peppercorns
  • 1-2 litre Water

Notes

  1. Put all of the ingredients into a large saucepan.
  2. Add in the water, filling up the saucepan until it is nearly full (leaving about an inch spare at the top).
  3. Simmer for 2-3 hours.
  4. Take out the large ingredients and then strain the rest of the liquid into a container.
  5. This chicken stock will keep for 4-5 days in the fridge, and is suitable for freezing.
Keyword Chicken Stock, Stock
Please follow and like us:

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating