Quick Chicken Stock Recipe

Quick chicken stock recipe! This homemade chicken stock is a simple and delicious base for your soups, stews, rice dishes and many more. It is packed full of flavour, low sodium and does not require endless simmering.

This stock is so much better than store-bought. Let me show you how to make it in easy steps.

Quick chicken stock recipe

This chicken stock is similar to my boiled meat recipe, serves as a good base to almost any dish. The only difference is that the meat stock used shop-bought chicken stock powder.

There are three different ways to make a simple chicken stock but today, I will be sharing with you the method of using fresh chicken parts, chicken wings and backbone. Anytime I make spatchcocked chicken, I save the backbone for homemade stock.

If you have been throwing away this part of the chicken or roasted chicken carcass, then stop because there is still a whole lot of goodness in that bone you are discarding.

Why you should make your own chicken stock or broth whenever you can

• It is economical.

• It easy, not sometimes quick but definitely worth it

• No preservatives

• It is rich and packed full of flavour

• Always fresh regardless if it's stored in the freezer or not. Fact is, you do not know how long the ones in the shop have been on the shelf for.

• You can make it in the pressure cooker if you own one

What you will need to make it

Fresh chicken wings and back bone

Celery stalk

Parsley

Peppercorns

Sea salt

Bay leaves

Carrots

Rosemary

Thyme

Onion

How to make quick chicken stock in easy steps

Add chicken wings, chicken back bone, celery, parsley, bay leaves, carrots, rosemary, thyme, onion, pepper corn and salt to a large pot. Cover with enough water

Place the pot on high heat and bring to a rapid boil, reduce the heat to medium-low heat and simmer for 1 to 1 ½ hours. While the stock is simmering, skim off foam from the surface of the stock intermittently.

Use a slotted spoon or a spider strainer to carefully remove the vegetables and the chicken from the stock. Strain the stock through a fine-mesh strainer and leave to cool.

Transfer the cooled chicken stock into jars or divide into airtight plastic containers. Use in recipes as desired. 

How to store homemade stock

You can store this in the fridge for up to 5 days, make sure to store under the right temperature. It will keep in the freezer for up to 3 months or longer.

Tips

• Save the off-cuts/scraps from vegetables such as onions, leeks, fresh herbs in the freezer and add to stock or broth. You are putting it to better use this way.

• If there seems to be a lot of oil residual on the stock/broth, leave to cool then store in the fridge for some few hours. The fat will solidify and you can scrape it off and portion the pure stock into containers.

More how to’s

How to roast garlic in the oven

How to freeze okra

Learn how to cook yam

How to fry plantain

If you do try this basic cooking technique, don’t forget to tag @myactivekitchen on Instagram, Facebook or simply send me an email. See you in my next post. Ajoke x

Print Recipe

5 from 1 vote

Quick Chicken Stock

Quick chicken stock recipe! This homemade chicken stock is a simple and delicious base for your soups, rice dishes and many more. It is packed full of flavour, low sodium and does not require endless simmering.

Prep Time5 mins

Cook Time1 hr 30 mins

Total Time1 hr 35 mins

Course: Stock

Cuisine: British, French, Western

Keyword: chicken broth, chicken stock, how to make stock

Servings: 2 litre

Author: Ajoke

Ingredients

• 4 pieces fresh chicken wings
• 2 chicken backbone
• 1 Celery stalk
• 8 springs Parsley
• ½ tbsp Peppercorns
• 2 tsp sea salt optional
• 2 Bay leaves
• 1 carrot
• 2 springs rosemary
• 4 springs fresh thyme
• 1 large Onion, roughly chopped

Instructions

• Add chicken wings, chicken backbone, celery, parsley, bay leaves, carrots, rosemary, thyme, onion, peppercorn and salt to a large pot. Cover with enough water
  
• Place the pot on high heat and bring to a rapid boil, reduce the heat to medium-low heat and simmer for 1 to 1 ½ hour. While the stock is simmering, skim off foam from the surface of the stock intermittently.
  
• Use a slotted spoon or a spider strainer to carefully remove the vegetables and the chicken from the stock. Strain the stock through a fine-mesh strainer and leave to cool.
  
• Transfer the cooled chicken stock into jars or divide into airtight plastic containers. Use in recipes as desired.

Notes

How to store homemade stock

• You can store this in the fridge for up to 5 days, make sure to store under the right temperature. It will keep in the freezer for up to 3 months or longer.

DID YOU MAKE THIS RECIPE? PLEASE RATE IT AND LEAVE ME A COMMENT. USE #MYACTIVEKITCHEN OR TAG @MYACTIVEKITCHEN ON INSTAGRAM SO I CAN SEE YOUR PHOTOS, I WOULD LOVE TO SEE YOUR CREATIONS. THANK YOU!