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 minutes mins
Cook Time1 hour hr 30 minutes mins
Total Time1 hour hr 35 minutes mins
Course: Stock
Cuisine: British, French, Western
Keyword: chicken broth, chicken stock, how to make stock
Servings: 2 litre
Author: Ajoke
- 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.