How to Make Homemade Chicken Stock?

This homemade chicken stock recipe is so easy to do, but it just takes time to simmer. I tend to make mine in the morning (when I know I am going to be home for a few hours) and leave it to simmer/slow cook on a pot as I am prepping other stuff.  You can opt to make this in a slow cooker overnight as well.  I tend to make my stock over the stove top as I like to skim off any excess scum/fat/dirt which comes up as it is boiled.

I have always made chicken stock even in Malaysia and tend to use raw chicken carcass but when I arrived in the UK I found that I was unable to find raw carcass easily as most people here ate boneless meat such as chicken breast or thighs.  As time went, I realised that I had to pre-order them from my butcher as he mentioned to me that they send the bones to the Chinese Restaurants. So I learnt to make chicken stock using the leftover carcass from my Sunday Roast Chicken Dinner.

Using roasted chicken gives a more flavourful stock and the colour of the stock tends to be darker too.  Would recommend freezing stock in little tupperwares so it is easier to add them to your dishes when cooking.  My mum tends to freeze them in ice-cube trays and add a cube or two into her stir frys to give it extra flavour.

Chicken stock is natural, organic and super nutritious and gives the meal you are cooking more depth especially if you are using boneless chicken.

So the next time you roast a chicken, please freeze the bones for when you are able to make this stock. The same recipe can be used for Turkey carcass as well. This can easily yield give you around 500ml concentrated or 1 litre diluted stock.

Here’s a short youtube video on how I made chicken stock from scratch.

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Here are more recipes for you to try:

How to Make Apple Sauce from Scratch?
How to Make English Custard or Crème Anglaise from Scratch?

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How to Make Homemade Chicken Stock?

yeahfoodie This homemade chicken stock recipe is so easy to do, but it just takes time to simmer. I tend to make mine in the morning (when I know I am… Sides How to Make Homemade Chicken Stock? Western Print This

Serves: 1 Prep Time: 10 mins Cooking Time: 180 mins 180 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 Roasted Chicken Carcass
• 2 Carrots
• 2 Celeries
• 2 Bay Leaves
• 1 Handful of White Peppercorns
• Handful of Garlic (Optional)
• 1 Onion
• 1 Small Piece of Ginger (Optional)
• Selection of Herbs (Thyme/Parsley)
• Water (Fill the pot to cover the bones)

Instructions

1. Add the chicken carcass (my chicken is still frozen), celery stick, carrots, peppercorns, herbs into a nice large pot and add water to cover it.

2. Slowly simmer for as many hours as you like. Remember to give it a stir, add more water if needed and skim of the scum/dirt/fat which comes up using a spoon and discard it. I tend to leave mine in a pot for 3-4 hours. Cool then sieve it and freeze in smaller portion for when you need it.