How to Make Chicken Stock

A classic homemade chicken stock made by simmering a chicken carcass, wings, and aromatics for a rich flavourful base.

Gluten-Free Dairy-Free Stock Chicken Base

Estimated Nutrition

Calories

920.3

kcal / serving

1840.5 kcal total

Carbs

6.4g

per serving

12.8 g total

Fat

68.2g

per serving

136.4 g total

Protein

72.6g

per serving

145.2 g total

Cook Time

120

minutes

Serves

litres

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Liquids

2.8

litres

Water

cold

Meat

piece

Chicken Carcass

cut into 3 pieces

piece

Chicken Wings

NutsSeeds

sprigs

Thyme

fresh

head

Garlic

cut in half across the cloves

piece

Black Peppercorn

Vegetables

piece

Leek

chopped into three large pieces

piece

Carrot

chopped into large pieces

0.5

piece

Onion

large, peeled

Method

Strain the stock, discard the solids, and allow to cool before storage.

Place chopped leeks into a large stockpot without heat.

Add large carrot pieces to the pot.

Add peeled onion, thyme, halved garlic head, and peppercorns to the pot.

Add chicken carcass and wings then cover with 2.8 litres of cold water.

Bring the liquid to a simmer over gentle heat and cover for 1.5 to 2 hours.

Skim any scum from the surface using a ladle during the first half hour.