Chicken stock is the base of many delicious recipes. But off course a homemade version got the best flavor. So make sure you put this recipe in your basic recipe box.
As promised in the post: Asian chicken soup, hereby the recipe of really delicious chicken stock. And when you've made it once, you notice you don't need all the additives that are added with a store-bought bouillon tablet.
And maybe you think throwing away all the vegetables and chicken is such a waste. We just don't throw it away, but reuse it. The vegetables become chicken feed (and they love it) and the chicken is reused in chicken soup or when we stir-fry. You can store it perfectly in the freezer.
Freeze it in cubes
You can freeze chicken stock very well. If you use a lot of small quantities you can freeze it the same way when you would make ice cubes. But I'm using a lot of larger quantities and I freeze it in freezer containers at exactly 1 cup (250 mL). That way I always can use chicken stock when I need it.
- A simple way to bind the herbs: Take an outer leaf of a leek (the one you would throw away anyway. On one half lay the thyme, parsley, and bay leaves. Fold the other half around and tie the rope.
- The peppercorns are easy to keep together when you put them in a teabag. If you want to use the vegetables as chicken feed, you can simply remove the pepper.
- If you don't have a slotted spoon you can remove the fat on top of the stock by using a normal spoon.
Did you make this recipe? Tag #byandreajanssen via Instagram. I enjoy seeing what your creation looks like. Video recipes can be found on my YouTube channel. And don't forget to save the recipes on Pinterest so you can easily find them next time!
📖 Recipe
RECIPE CARD
Ingredients
- 3 onions , peeled
- 3 cloves
- 3 carrots
- 3 leeks
- 2 sticks celery
- 1 whole chicken , about 2 kg / 4 pounds
- bunch dried thyme
- 4 stems parsley
- 1 bay leaf
- 6 cloves garlic
- 1 teaspoons salt
- 10 black peppercorns
- 2500 milliliters water
Instructions
- Cut two onions in quarters.
- Stab the cloves in the third onion.
- Wash the leek and cut in quarters.
- Scrape the carrots and quarter.
- Peel the garlic cloves.
- Wash the celery sticks.
- Put the chicken in the soup pan. Add the vegetables and herbs.
- Pour the water into the pan and bring to a boil. Lower the heat and simmer for an hour.
- With a slotted spoon remove the fat that will float on top of the soup.
- Remove the chicken (let it cool down, remove the flesh and freeze in small portions or use it in the stock when ready) and simmer for another 1.5 hours.
- Sieve the stock.
- Put the pan in cold water to fasten the cool down of the stock. The stock is ready and can be stored or used.
Notes
- A simple way to bind the herbs: Take an outer leaf of a leek (the one you would throw away anyway. On one half lay the thyme, parsley, and bay leaves. Fold the other half around and tie the rope.
- The peppercorns are easy to keep together when you put them in a teabag. If you want to use the vegetables as chicken feed, you can simply remove the pepper.
- If you don't have a slotted spoon you can remove the fat on top of the stock by using a normal spoon.
Nutrition
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