This is one of the many recipes I think people need to know – a classic chicken stock.
Nothing beats homemade chicken stock. Sometimes convenience overtakes and store-bought chicken stock can be the go-to. But trust me, this is an absolute game-changer and it’s super budget-friendly. You can make a big batch that can be stored over 6 months!
- Large 1.8 Litre capacity bowl with handy keep warm function- enough for cooking ten cups of rice
- Includes additional tray for steaming fish or vegetables
- Non-stick removable bowl
Homemade chicken stock isn’t just about amazing taste; it’s a versatile ingredient that elevates soups, stews, sauces, risottos, and more. You’ll soon realise that this magical elixir will become your kitchen’s best friend, adding a touch of culinary magic to all your favorite recipes.
Crafting your own chicken stock allows you to tailor its flavors to your liking and control the quality of the ingredients. By carefully selecting fresh ingredients and simmering them together, you can unlock a world of culinary possibilities. Plus, the aroma that fills your kitchen as the stock simmers is an invitation to indulge in the joys of homemade comfort.
- 00 Percent PURE: Flora is free from artifical additives. 100 Percent nautral sunflower oil in every bottle
- NATURALLY HIGH IN VITAMIN E: A natural antioxidant, vitamin E supports skin health and strengthens the immune system. Our sunflower oil offers a generous dose with every pour
- HIGH SMOKE POINT: The high smoke point of rapeseed oil makes it perfect for frying, grilling and baking. This ensures that the oil retains its natural qualities even when used at high temperatures.
- Compatible with gas, electric and ceramic hobs (excludes induction) and built to last by Tefal
- Highly non-stick surface reinforced with minerals for extra resistance
- Little or no oil needed for deliciously healthy results and easy cleaning
In this recipe, we will be creating the foundation of many soups such as Laksa or Pho. I basically grew up eating this chicken stock with boiled pasta or vermicelli because it is so rich in flavor and heartwarming. Also because chicken carcasses are inexpensive and the basic ingredients we will be using are always readily available and again, cost-friendly!
This is my version of chicken stock and I hope you enjoy it!
Ingredients:
- 1kg chicken carcasses, washed
- 2 brown onions, peeled and score a cross on the root as pictured
- 3 carrots, peeled and score a cross on the root as pictured
- 2-3 celery sticks, washed and cut into 3cm pieces, if you have celery leaves feel free to add them too.
- 1 radish, peeled, washed, and cut into 3cm pieces
- 1 piece of ginger (optional)
- Approx. 1 litre of water, enough to cover the carcasses
Steps:
- Add carcasses to boiling water. The impurities of the chicken will rise to the surface. Scoop off the scum and discard to keep your stock nice and clear.
- Add celery sticks, radish, ginger, and onion, and let it simmer on low for 30 minutes.
- Add carrots and celery leaves to the pot. Continue to simmer on low for approximately 1 hour and continue to skim off any scum.
- Remove chicken carcasses from the pot, give a stir, and taste.
- Strain the chicken stock and let it cool before storing it in the fridge/freezer.
Tips:
- I usually freeze my chicken stock for future use, this can be stored for 6 – 8 months. Don’t forget to scrap off the fat before reheating it again.
- I pick off the excess meat for my two dogs so not everything goes to waste!
- Before straining, I use the carrots and radish in my Wonton Noodle Soup, there is still so much flavor in these vegetables, you can find the recipe here.
