How To Make Fresh Chicken Stock

chicken bones

🥗Healthier: turkey bones

💰Cheaper: vegetable scraps

Turkey bones provide a similar flavor, while vegetable scraps reduce meat consumption.

bay leaves

🥗Healthier: dried basil

💰Cheaper: oregano

Basil offers a different but pleasant flavor, while oregano is often more economical.

peppercorns

🥗Healthier: white pepper

💰Cheaper: black pepper

White pepper is milder, while black pepper is more commonly available.

fresh thyme

🥗Healthier: dried thyme

💰Cheaper: mixed herbs

Dried thyme is more shelf-stable, and mixed herbs can add complexity.

Cut the chicken carcass in half to fit it in the pan.

Add the chicken carcass to the roasting pan.

Add 1 celery stick, 1 onion, and 1 carrot to the pan.

Add 2 bay leaves and 6 peppercorns to the pan.

Cover the ingredients with approximately 1.5 liters of water.

Place the pan on the hob and gently bring it to a boil.

As it starts boiling, skim off the scum that rises to the top using a spoon.

Once boiling, turn the heat down to the lowest setting and cook for 2 to 2.5 hours until the liquid reduces by over half.

After 2.5 hours, turn off the heat and put a lid on the pan to let it cool down.

Once cooled, strain the stock through a strainer to remove the solids.

Pour the liquid through a fine sieve into a jug.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary