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Home-Made Chicken Stock

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  • Prep 20 min
  • Total 60 min
  • Ingredients 7
  • Servings 3
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I always have home-made chicken stock in my kitchen. I love using it in my recipes because it’s very practical and it adds a savory flavor to any dish. I usually make it with small pieces of chicken and sometimes I use the bones after I make baked chicken or grilled chicken, which gives it extra flavor. I keep it in one-cup containers, or sometimes in two or three cup containers. I also freeze it in ice trays to use it in small amounts instead of using chicken stock cubes.
Morena Cuadra
Updated Dec 18, 2016
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Ingredients

  • 1 teaspoon olive oil
  • 1/2 cup onion, chopped into big pieces
  • 1 cup carrot, chopped into big pieces
  • 1/2 cup celery, chopped into big pieces
  • 1 lb. leftover chicken bones (pope’s nose, neck, wings, etc.)
  • 1 bay leaf
  • 10 grains pepper

Directions

  •  
    1
    Heat the oil in a pot and sauté the onion, carrot and celery quickly.
  •  
    2
    Add the chicken bones, bay leaf, pepper and four cups of water.
  •  
    3
    Bring it to a boil, skimming off the foam occasionally. Lower the heat and let it cook for 40 minutes.
  •  
    4
    If you’re going to use the stock as soup, add salt to taste, but if you’ll use it as stock in other recipes, don’t add salt. Remove from the heat and let it cool down.
  •  
    5
    Strain the stock. Pour into jars and put it in the fridge or freeze it.

Expert Tips

  • tip 1
    If you want to use this stock for Asian food, you can add a slice of ginger and a tablespoon soy sauce.
  • tip 2
    If you want to make a homemade soup, add rice or pasta and more vegetables.

Nutrition Information

No nutrition information available for this recipe
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