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. All of our recipes are full of flavour and can all be made in advance and frozen.
- 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.
- 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.
- Return the chicken pieces and onion to the pot.
- Reduce the heat to low and cook tightly covered for 20 minutes.
- Add the boiling water, salt, peppercorns, and bay leaves.
- 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.