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Chicken Stock

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Adjust Servings:
500g/ 1 pound Chicken necks
500g/ 1 pound chicken thighs
1 big Onions
2 medium Carrot
3 medium Potatoes
3 stalks Celery rib Cube the stems and keep the leaves for later
4 cloves Garlic
1 tbsp Allspice
1 tbsp full peppercorn Pepper
3 Bay leaves
2 tbsp Kosher Salt
about 1 gallon/ 4 liters water
1 bunch Dill about 6-7 springs
1 bunch parsley about 6-7 springs

Nutritional information

Total Fat

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Chicken Stock

The Ultimate base for all dishes!

  • chicken
  • Gluten Free
  • Paleo
  • 4 hours 10 min
  • Serves 10
  • Easy




How do I get flavor into my chicken stock? this is the ultimate question when comparing restaurant stock and homemade one.

The taste of many dishes are determined by the quality of the chicken stock, it adds a great umami flavor and allow us to add so much less spices to our food.

So, what is the secret in making a good Chicken stock?

I would divide it into 2 parts

  • ingredients
  • Cooking

When it comes to ingredients I have seen many variations of chicken stock, some add merrow bone for the extra flavor and gelatin, some add a bit of dashi stock for increased umami taste however the base of the stock in most cases remains the same, which is chicken parts, root vegetables and herbs.

When it comes to the chicken parts we add into the soup, we have many options; wings, thighs, necks, full chicken, legs, a different combination of some of these chicken parts will produce a different taste of the chicken stock.

We are looking for a combination of chicken parts that will have a decent amount of bones and meat. The bones and cartilage-rich joints are in charge of the gelatin production in the chicken stock, that is very important if we want a rich body stock and not a watery stock with no character, the meat will determine the taste of the stock.

My personal favorite is necks and thighs, the thighs supply us with the Gelatin and the necks are just perfect, they hold so much flavor in them because of the multiple blood vessels and contain a decent amount of bones in addition.

when it comes to the vegetable in the chicken stock, i’m pretty old fashioned and use just the basics; onion, celery, carrot, garlic and potato (it adds starch ). The options in adding more vegetables are of course big and depends on your own personal taste, you can add: leeks, parsnip, parsley root et.

don’t bother in slicing the vegetables small, don’t even peel the onions (the shell adds color to the chicken stock), leave them in fairly big chunks, it will add just as much flavor as chopping them.

* This is not the case with the chicken parts, if you want to extract more flavor in a shorter time period cut the chicken parts in smaller bits. this way you can reduce some of the cooking time of the chicken stock.


chicken stock

Cooking the chicken stock

In every kitchen the chicken stock has a different cooking time, it is of course changing from one kitchen to another.

Generally saying i would determine that in order to develope a good flavor and aroma an hour and a half is sufficient time however if you really want the deep chicken stock flavor and rich body you need to cook it for at least 4 hours.

After 4 hours the gelatin proportion of the stock is in higher amount (you could really see that in the fridge when the stalk is becoming in a gel texture) and you could really get a good rich body to the chicken stock and have a great base for every purpose.

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8 minutes

Starting the stock

Put a big pot over High heat and place the chicken parts, onions and celery stems in the pot.
There is no need for oil, the chicken will soon dissolve fat.
Cook for 5 more minutes, add the carrots and tomatoes, stir and cook for another 3 minutes.

20 minutes

boiling and skimming

Fill the pot with water up to the top and wait for it to simmer.
By the time water had reached boiling point the chicken had discharged a lot of waste that needs to be skimmed.
Use a spoon to skim the chicken stock and reduce to a low heat.

4 hours

Adding Herbs and spices and cooking the chicken stock to perfection

Add the garlic, Dill, Parsley sprigs, celery leaves, bay leaves, allspice, black peppercorn and salt.
Cover the lid and cook on a low heat for 4 hours.
when ready, take of the heat, cool for 2 hours on the counter and strain the chicken sauce.
keep in the fridge for up to 4 days and in the freezer up to 2 months.


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