Light Chicken Stock

4-5
01:15

There are several options for making a nice stock. But for weekday cooking, the most important thing is that it’s easy. Of course, the stock needs to cook for a while, but there is very little manual work required in this recipe.

The recipe uses a whole chicken for the stock, but you can use the leftover meat for other dishes, to avoid wasting food. Try using the chicken in the filling for a quiche, in fried rice, a pasta salad, in a sandwich or make a chicken salad.

Ingredients

Chicken Stock

2 pcs. Celery

3 pcs. Carrot

1 pcs. Onion

1 pcs. Garlic cloves

1 pcs. Chicken

3 pcs. Bay leaf

Parsley to taste

Thyme to taste

1 l Water

Steps

1
Prepare the vegetables

Cut all the vegetables into 1 cm pieces. The smaller the pieces, the faster the flavour cooks into the stock.

2
Prepare the chicken

The less water you use to make your stock, the stronger the flavour. That’s why it’s a good idea to cut the chicken up so that it can be packed as tightly as possible in the pot.Take the chicken and start from the outside and work your way in. First remove the thighs and then the wings. Cut off the breasts and divide the carcass into 3 parts.Remove the chicken breasts and save them for another dish. If you cook the chicken breasts when making the stock, they will become tough and dry. Therefore, it is better to save them for another use. Only use the chicken pieces with bones for the stock. As the meat in those pieces still will be delicious to eat, after they have cooked in the stock.

3
Cook the stock

First add all the vegetables to a pot. Place the chicken on top with the thighs at the very top. Pack everything together as tightly as possible. Add the spices and herbs and pour in the water. Everything should be covered by the water. If you have a very large chicken, you may need to add more water.Turn on the heat to 100 ºC and cook for 1-1½ hours. When the meat on the thighs releases from the bone, it’s done – that’s also why the thighs go on top, so you can see when this happens.Strain away the meat and vegetables and you have a ready chicken stock.

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