Chicken Stock

Written By: KPN - Mar• 22•14
Prep time 20 minutes
Cook time 4 hours
Total time 4 hours, 20 minutes
By author Natalie's Kitchen - Step By Step


  • 1 Roasted Chicken Carcass (breast meat removed)
  • 1 medium Onion (sliced in half, skin on)
  • 2 large Carrots (scrubbed, each cut in half)
  • 1 sprig Sage
  • 3 sprigs Thyme
  • 3 sprigs Rosemary
  • Salt
  • Pepper
  • Water


And once you have this recipe, there is no end to the delicious recipes you can make, like PHỞ GÀ – VIETNAMESE CHICKEN NOODLE SOUP.

Click here for recipe.


Step 1
In a large stock pot place Chicken Carcass, Onion halves, Celery, Carrot and Herbs
Add Water to cover
Bring to a boil over medium high heat
Step 2
Add a good handful of Salt and Pepper (or 15-20 turns each on a grinder)
*Remember, there is a lot of water here and you need to season it.
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Step 3
Once it has come to a boil, reduce heat to medium and continue to simmer for minimum 4 hours or up to 6 hours.
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Step 4
At the end of the simmer time, the Chicken will fall apart on the spoon.
Remove Chicken Carcass
Remove all veggies and herbs

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Step 5
Pour Stock through a colander or strainer to remove any debris
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Step 6
Cover and place in the refrigerator until ready to use.
When chilled the Stock will have a fat cap which can be removed and either used for cooking or discarded.... REMEMBER Fat is flavor so think about this before discarding

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