How to Make Homemade Chicken Stock

Homemade chicken stock is one of the best stock that you can prepare in advance when you have spare time.

Although you may be put off by thinking of the hassle to prepare the chicken stock ( taking out a large pot, severals hours of simmering, time to cool off, washing the pots, discarding the chicken bones), look at the bright side.

You are boiling a pot of nutritious and healthy stock that comes from your homemade cooking for your family members.

This chicken stock is packed with vitamins, minerals, proteins and less sodium , under your control.

Chicken stock sold in the hypermarket are usually canned, pre-manufacured in factories where additional addictive seasoning and whatever stuff they had added in in order for the chicken stock to last longer.

Can you imagine that a can chicken stock expiry date could last up to 1-2 years??

So, why not spend a few hours a day in advance, prepare a pot of chicken stock so that you can use it anytime when you needed chicken stock for your stir fries, stew, braise or noodle soup recipes?

In addition, it is very simple to prepare, get a pot, some chicken bones, vegetables , onions and a lot of water, leave the rest to the gas stove to simmer this delicious stock!

Chicken Bones

There are 2 ways where you can get your chicken bones:

You can buy chicken carcass at:

– Hypermarket ( sold in wrapped pack, just whole chicken bones intact )

-wet market ( ask the poultry monger to reserve freshly cut chicken carcass for you )

-buy chicken breast, chicken ribs , drumsticks with bones

-make sure remove all fats, skins before boiling in order to reduce the fats float on the surface of the stock

How to Boil Homemade Chicken Stock

Ingredients:

– 1 chicken carcass

-2 medium carrots, peeled and cut into chunks

-1 celery , cut into chunks

-2 large onions, peeled and cut into quarters

-12 peppercorn seeds

– salt and pepper to taste

-1 large pot of water

Method of cooking:

• wash the chicken carcass and remove all the fats of skins.
• Dump in all the ingredients except the salt and pepper into the pot of water.
• Place the pot over the gas stove.
• Bring the water to boil over high heat for 15 min.
• As soon as it starts form bubble, reduce to low heat.
• Cover the pot with a lid, allow to simmer for another hour.
• If you are using a pressure cooker, 30min is sufficient.
• If you are using a slow cooker, simmer least least 1/2  a day
• Remove the foam ( greyish) off the top surface of the stock once in a while.
• Add in the salt and pepper according to your taste
• When the stock had been reduced to almost 1/2 the pot, turn off heat, place the pot in a cool place to cool it off.
• Remove the thin layer of fats from the surface of the stock when it has cooled.
• Use a strainer to strain the chicken stock into glass jars ( I use mayonnaise jars for convenience ).
• Make sure the lid is tight, store in the fridge to chill it.
• Alternatively, you can freeze the chicken stock for months if required.

You can also try this delicious Barley Vegetable Soup recipe:

Bring to boil a pot of water with washed barley seeds.

When the seeds had soften, toss in your favorite vegetables ( cabbage, carrots, celery, cauliflower).

Simmer until the vegetables had soften, add in seasoning.

Further simmer for another 10min before turning off heat

photo taken by peachpurple

More Chicken related recipes:

Low Cholesterol recipes

Chicken Porridge

Chicken Pot Stew

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