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chicken stock

A rich homemade chicken stock made from fresh bones and vegetables, perfect for soups and gravies.
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings: 8
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 cups chicken bones and carcasses
  • 1 large onion quartered
  • 1 large carrot quartered
  • 2 stalks celery
  • 2 cloves garlic crushed
  • 2 sprigs thyme
  • 1 teaspoon whole peppercorns
  • 1 teaspoon kosher salt

Method
 

Preparation Steps
  1. Place the chicken bones, vegetables, herbs, and spices into a large stockpot. Cover with water.
  2. Bring to a boil over high heat, then reduce heat to low and simmer uncovered for 3 hours.
  3. Skim off any foam or impurities that surface during cooking.
  4. Strain the broth through a fine mesh sieve into another container. Discard solids.
  5. Allow the stock to cool and store in airtight containers in the refrigerator for up to 4 days or freeze for longer storage.

Notes

For a clearer broth, strain it through a cheesecloth-lined sieve. You can also add herbs like parsley for extra flavor.