Homemade Chicken Stock Recipe
This is the way I make chicken stock and it starts at the end of a chicken roast. It can be a roast you have made or a store bought cooked chicken roast.
Ingredients
- leftovers of a chicken roast or a store bought cooked chicken
- 2 chopped onion
- 3 garlic cloves minced
- 3 carrots chopped
- 3 celery stalks chopped
- 1 bay leaf
- 1 Tbsp dried sage
- 1 Tbsp dried marjoram
- 1 Tbsp Thyme
- 1 bunch parsley
- salt and pepper
- 8 cups water
Instructions
- To make the stock , take the leftovers of a chicken roast and separate any chicken meat from the bones. Set aside the cooked chicken meat. This is the meat i use for the chicken noodle soup.
- Put the chicken bones, onion, carrots, celery, garlic and spices in a large Dutch oven. Pour in water to cover ingredients and bring to a boil.
- Reduce heat to medium simmer and cover the Dutch oven. This will shimmer for 2-3 hours to bring out all the nutrients. Watch so it doesn't dry out and top up with water as needed.
- When concentrated and a lovely dilute golden colour, pour the hot mixture thru a sieve into another heatproof bowl. Discard the bones/ veggies and you will be left with chicken stock.
- Let it cool then store in fridge to be used for your next soup like Old Fashioned Chicken Noodle Soup.
- It will last a couple days in the fridge, note it will separate when cooled. Just skim the top layer off to give a clearer broth. The stock can also be frozen in ice cube tray to be extend the shelf life.