How to Make Chicken Stock: Easy and Flavorful Recipe

Ingredients:

1. Water – 3 liters
2. Carrot – 2 pcs
3. Bouquet Garni (a bundle of herbs usually consisting of thyme, bay leaves, and parsley, tied together with string) – 1 bunch
4. Chicken bones – 500 gm
5. Onion – 1 pc

Method of Preparation:

1. In a large soup pot, add 3 liters of water, chicken bones, chopped carrots, onion, and bouquet garni.
2. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 2–3 hours.
3. Skim off any impurities that rise to the surface while simmering to ensure a clear stock.
4. After cooking, strain the stock to remove the bones, vegetables, and herbs.
5. Let the stock cool before storing or using it in recipes.

Why Make Chicken Stock?

Chicken stock is a foundational ingredient in cooking, adding depth and richness to many dishes. Its uses range from soups to stews, sauces, and even risottos. Stock made from chicken bones is packed with flavor, nutrients, and gelatin, making it delicious and nutritious. Using homemade chicken stock elevates your cooking by providing a more wholesome and natural flavor than store-bought alternatives.

Uses of Chicken Stock:

• Soup base: Chicken stock is the perfect base for soups like chicken noodles, vegetables, or even creamy soups like corn chowder.
• Sauces: Use it in gravies and sauces to enhance richness and complexity.
• Rice and grains: Instead of cooking rice or quinoa in water, using chicken stock adds extra flavor to the grains.
• Braising: You can use it to braise vegetables, meats, and even poultry, making the final dish more tender and flavorful.

Having homemade chicken stock on hand is a great way to infuse meals with a richer taste. The bouquet garni adds herbaceous notes, while the chicken bones provide body and depth to the liquid. Plus, you can freeze the stock in portions to always have some ready for your recipes.

Print Recipe

How to Make Chicken Stock: Easy and Flavorful Recipe

Author: faisalahmmef@gmail.com

Difficulty: Beginner

Servings: 4

Description

Ingredients:

Servings

• 3 liters water

• 2 pcs carrot

• Bouquet Garni ((a bundle of herbs usually consisting of thyme, bay leaves, and parsley, tied together with string) – 1 bunch)

• 500 g Chicken bones

• 1 pc Onion

Instructions

1. 1. In a large soup pot, add 3 liters of water, chicken bones, chopped carrots, onion, and bouquet garni.
2. 2. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 2–3 hours.
3. 3. Skim off any impurities that rise to the surface while simmering to ensure a clear stock.
4. 4. After cooking, strain the stock to remove the bones, vegetables, and herbs.
5. 5. Let the stock cool before storing or using it in recipes.