How to Make Chicken Stock
This is a stove-top recipe for making chicken stock (broth) using freshly bought chicken bone/carcass. If you plan to roast a chicken, check out this leftover roast chicken stock recipe for an even more intense and richer chicken stock. I have nothing against ready-made, instant chicken stock sold commercially (may it be soup cubes, tetra pak etc). In fact, I use them very often in my cooking for their convenience. But every now and then, when time permits or when I have a sufficient stash of chicken feet and wing tips stored in the freezer, I will indulge in some slow-cooking by making my own chicken stock. The taste of home-made chicken broth, to me, is luxurious, wholesome and unbeatable in taste, making my efforts worthwhile.
Step-by-Step Recipe: Home-made Chicken Stock
Step 1: Buy whole chicken bones from the supermarket/wet market. I use this chance to add the chicken wing tips and feet which I accumulated in the freezer for the sole purpose of making chicken stock. Rinse well.
Step 2: Blanch chicken bones by bringing a pot of water to boil, then add chicken bones and let it simmer for about 5 minutes. Rinse the chicken pieces in water and set aside.
Step 3: In a soup pot, add blanched chicken bones, celery, carrot, garlic, bay leaf (if using) and 2.5 litres of water. Bring to a boil, reduce heat and simmer for 2 hours, season to taste with salt. Thereafter, keep warm in thermal pot for a few hours. Note: If you are not using a thermal pot, you may have to simmer for an additional hour to bring out the flavour. Add more hot water whenever the soup runs dry.
Step 4: Sieve the chicken stock to get particle-free soup.
Step 5: Store chicken stock in an air-tight container in the fridge for about a week to use in your favourite recipes (such as chicken macaroni soup). You can also freeze the stock where it keeps for 2 months. Do not refreeze the broth once it has thawed, therefore fit them in volumes which you use for your recipes and soups (such as 600ml container or even ice-cube trays). You will notice that upon chilling, the fats float to the top and harden. This is your best chance to scrap off the fats with a spoon if you like.
Leftover roast chicken stock
For the detailed recipe, check out leftover roast chicken stock recipe.
Starting point: leftover roast chicken
Summary: The steps are similar as above, just that instead of fresh chicken carcass, you start off with the leftover carcass(es) from your roasted chicken (pan juices included). In restaurants’ kitchens, the chefs deliberately roast chicken bones before using them to make chicken stock to achieve a more intense flavour. When you have roast chicken for dinner, use this chance to make restaurant-quality chicken stock at home. Nothing goes to waste from your roast chicken, so this is a really frugal way of cooking as well. You may notice that the stock is slightly more oily and darker in colour, and that is because roasting brings out an additional depth and richness in the stock. Upon chilling, the fats will float to the top and harden, and if desired, you can scrap off the top layer off with a spoon. For the detailed recipe, check out leftover roast chicken stock recipe.
Hi wiffy, what’s the amount of chicken bones and vegetables that I should add to the 2.5l of water?
Any tips for using this recipe for hotpot? Any other ingredients should be added to enhance the taste for a hearty chicken base for hotpot? Thanks very much in adv! :)