Chicken Stock Recipe

Ingredients

• To tasteBones, skin and drippings from a roast chicken
• 1.9 L (8 cups)Water
• 1Carrot, peeled and chopped
• 1Onion, peeled and quartered
• 2Celery ribs, trimmed and cut into chunks
• 6Peppercorns
• 1 sprig (or 1 tsp dried)Fresh thyme
• 1 tspSalt
• 2Bay leaves

Instructions

1. 1

   Slow cook

   Put all the ingredients in a 4.7 L (5-quart) slow cooker. Cook on HIGH for 4 hours, or on LOW for 6 hours or overnight.

2. 2

   Simmer on the hob

   Alternatively, put all the ingredients in a heavy stockpot. Bring to a gentle boil, then reduce the heat, cover and simmer on low for 3 to 4 hours.

3. 3

   Strain the stock

   Strain the stock and discard the solids.

4. 4

   Cool or use

   Use the stock in a recipe as needed, or pour it into containers and let it cool.

What is chicken stock?

Chicken stock is a savoury cooking liquid made by simmering chicken bones with water and aromatic ingredients. It is a familiar staple in American home cooking, used as a foundation for soups, gravies and sauces.

This version starts with the bones, skin and drippings from a roast chicken, so it makes practical use of what is left after a meal. A long, gentle cook draws flavour into the water without needing a complicated ingredient list.

Nutrition and macros by portion

The nutrition label shows one serving as written: 11 calories, 1g protein, 2g carbs, 1g fat.

The small amount of carbohydrate comes mainly from the carrot, onion and celery; the chicken remains contribute flavour and a little protein and fat. Pair a dish made with this stock with vegetables and a protein-rich food to make a more substantial plate.

Why use roast chicken remains?

Roast chicken bones: they provide the base of the stock, while any attached skin and drippings contribute savoury flavour. Use the remains from a whole roast chicken or bone-in chicken pieces, as specified in the recipe.

Vegetables and herbs: carrot, onion, celery, thyme, peppercorns and bay leaves give the stock its aromatic backbone. Their job is to flavour the liquid, so they are strained out at the end.

Choosing a cooking method

Slow cooker: combine all the ingredients and cook on HIGH for 4 hours or LOW for 6 hours or overnight. This method needs little attention once everything is in the crock.

Stockpot: bring the ingredients just to a gentle boil, then reduce the heat, cover and simmer on low for 3 to 4 hours. Keep the simmer gentle rather than letting the pot boil hard.

What to look for

A finished stock should smell savoury and taste infused with the chicken and vegetables. The recipe gives cooking times rather than a visual doneness test, so follow the timing for your chosen method.

Strain carefully to remove the bones, vegetables and herbs. The resulting liquid is ready to use as a base in another recipe.

Seasoning the stock

Salt: the recipe includes 1 teaspoon, which seasons the stock as it cooks. If you plan to use it in a dish that will be seasoned separately, taste that dish before adding more salt.

Pepper and herbs: six peppercorns, thyme and two bay leaves give the stock a gentle aromatic flavour. Keep the bay leaves intact so they are easy to remove when straining.

Ways to use it

Stir the stock into soups, gravies or sauces wherever a savoury liquid base is needed. It can also replace water in a recipe when you want to add chicken flavour.

For a balanced meal, pair a stock-based soup with vegetables and a source of protein, or serve gravy made with the stock alongside a meal that includes vegetables.

Recipe notes & tips

• Use the bones and drippings from a roast chicken or bone-in chicken pieces.
• Keep the stockpot at a gentle simmer rather than a rolling boil.
• Keep the bay leaves whole so they are simple to find when straining.
• Strain the liquid thoroughly before using or storing it.
• Let the stock cool in containers before putting it away.

Variations

• Dried thyme: use 1 teaspoon in place of the fresh thyme sprig.
• Slow cooker: choose HIGH for 4 hours or LOW for 6 hours or overnight.
• Stockpot: simmer covered on low for 3 to 4 hours after bringing the pot to a gentle boil.
• Less salt: reduce or omit the teaspoon if you prefer to season the finished dish later.

Common mistakes to avoid

• Hard boiling: it can disturb the stock; reduce the heat to a gentle simmer.
• Skipping the strain: bones and vegetables remain in the liquid; strain before using.
• Leaving bay leaves in: remove them with the other solids when you strain the stock.
• Seasoning without tasting: the stock already contains salt; taste the finished dish before adding more.

How to store

Cool the stock in containers, then refrigerate or freeze it. Use refrigerated stock within 3 to 4 days, or freeze it for up to 3 months; reheat until steaming hot before using.

Frequently asked questions