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.
Servings: 2 litre
- 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
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.
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.