Homemade chicken stock
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.
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
Ingredients you need per step are listed below the step in Italic
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
Calories: 205kcal | Carbohydrates: 10g | Protein: 15g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 57mg | Sodium: 325mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3679IU | Vitamin C: 9mg | Iron: 1mg
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