Chicken Stock

Chicken Stock is one of those simple recipes that add so much to other dishes. Chicken stock is the basis of soups, bisques, curries, stews and basically everything else. As with all stocks, they are easy to produce but take time. The benefit of doing your own is that you know what went into the dish. In our recipe, we have used chicken legs chopped up but you can also use chicken carcass as the base with carrots, celery etc. Check out our Kosher Stock or for more of a kick our Vietnamese Style Stock. Safe to freeze.

Chicken stock is an essential component in many kitchens, providing a rich and flavourful base for soups, stews, sauces, and a multitude of other dishes. Made from simple ingredients, chicken stock brings depth and complexity to culinary creations, transforming them from ordinary to extraordinary.

The process begins with vegetable oil, which is used to sauté a medium onion. The onion, chopped finely, forms the aromatic foundation of the stock, its natural sweetness and savoury notes developing as it cooks. This step is crucial, as it releases the onion’s flavours, which permeate the stock, adding layers of taste that enhance the final product.

The star ingredient, of course, is the chicken. For this stock, chicken legs chopped into 2-inch pieces are used. The bones and connective tissue in the legs are vital, as they release collagen during the simmering process. This collagen not only gives the stock its body and richness but also imbues it with a deeper, more robust flavour compared to using boneless cuts of chicken.

To the sautéed onion and chicken, boiling water is added. This accelerates the process of breaking down the chicken and extracting its flavours. Using boiling water also helps to seal in the flavours immediately, reducing the time needed to develop a rich stock.

Whole black peppercorns and bay leaves are added to the pot, contributing their distinctive aromas. The peppercorns offer a subtle heat and complexity, while the bay leaves provide a slightly floral, herbal note. These spices work together to create a well-rounded flavour profile that complements the chicken and onion base.

Salt is added to taste, enhancing the natural flavours of the ingredients without overpowering them. The salt should be added gradually, allowing for adjustments as the stock simmers and reduces.

The beauty of homemade chicken stock lies in its versatility and depth. It’s a testament to the magic that happens when simple, quality ingredients are given time to meld and develop. Whether used as a base for a hearty soup, a sauce, or a risotto, chicken stock elevates any dish with its rich, comforting essence, making it an indispensable staple in both home and professional kitchens.

Chicken Stock

Can always use the chicken carcas after a meal to produce decent stock and you can add, parnsip, carrot etc for extra flavour.

4.84 from 83 votes

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Course: Stock

Cuisine: British, French

Keyword: Chicken, Stock

Cook Time: 1 hour hour

Total Time: 1 hour hour

Servings: 2 Litres

Calories: 2155kcal

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Ingredients

 

MetricImperial

• 1 tbsp vegetable oil
• 1 medium onion chopped
• 4 lbs chicken legs chopped 2-in pieces
• 8 cups boiling water 2 L
• 8 – 12 whole black peppercorns
• 2 leaves bay
• salt to taste

Instructions

• Heat the oil in a large soup pot over moderate heat and saute the onion until it is tender but not browned, about 5 minutes.
  1 medium onion, 1 tbsp vegetable oil
• Using a slotted spoon, transfer the onion to a large bowl.
• Brown the chicken pieces a few at a time on all sides in the oil remaining in the pot and transfer them to the bowl containing the onion as the rest of the chicken pieces are browned.
  4 lbs chicken legs
• Return the chicken pieces and onion to the pot.
  1 medium onion, 4 lbs chicken legs
• Reduce the heat to low and cook tightly covered for 20 minutes.
• Add the boiling water, salt, peppercorns, and bay leaves.
  8 – 12 whole black peppercorns, 2 leaves bay, salt, 8 cups boiling water
• Return to a simmer, cover, and simmer over low heat for 30 minutes.
• Strain the stock and refrigerate for at least 6 hours, until the fat has risen to the surface and congealed.
• Skim off and discard the fat. Reheat before using.

Notes

An essential ingredient for so many other recipes. Always havesome in the freezer ready to thaw.

Nutrition

Calories: 2155kcal | Protein: 234g | Fat: 128g | Saturated Fat: 34g | Polyunsaturated Fat: 31g | Monounsaturated Fat: 50g | Cholesterol: 826mg | Sodium: 3729mg | Potassium: 2025mg