Liquid Gold the Ultimate Homemade Chicken Stock
Recipe Introduction
Quick Hook
Ever wondered why some soups taste amazing ? Honestly, the secret is often chicken stock . This chicken stock recipe gives you that rich, comforting flavour you just can't get from a stock cube.
It's like liquid gold.
Brief Overview
This homemade chicken stock is inspired by classic French techniques. It’s surprisingly easy, taking about 3 to 4 hours to simmer, but the flavour payoff is huge.
You will get about 8 cups of it.
Main Benefits
This homemade stock is packed with collagen, which is great for your skin and joints. Serve it as the base for a comforting chicken noodle soup on a chilly evening.
What makes this best chicken stock recipe so special is the depth of flavour you achieve through slow simmering. Now, let's talk about what you'll need.
Time to Gather Ingredients for Liquid Gold
You will need 2 pounds of chicken carcasses, backs, and/or wings. Grab a large onion, 2 carrots, and 2 celery stalks.
You'll also need 2 cloves of garlic, 1 bay leaf, 1 teaspoon of black peppercorns, and 1 sprig of fresh thyme.
Don’t forget a teaspoon of apple cider vinegar and 12 cups of cold water. Optional goodies include parsley stems, mushroom trimmings, and leek greens.
These can elevate your DIY chicken stock .
Why Make Your Own Chicken Stock Homemade?
Seriously, how to make chicken stock at home is life changing. It’s not just about taste. When you make homemade broth , you know exactly what’s going in it.
No weird additives or excess salt. Plus, it makes your kitchen smell incredible! Trust me, once you try this easy chicken stock recipe , you'll never go back to store-bought stuff.
And you know you're doing it the best chicken stock recipe way. Let's move on to the equipment you'll need.
Ingredients & Equipment
Alright, let's talk ingredients! Honestly, making great chicken stock is more about quality than fancy stuff. It's the bedrock of so many amazing dishes.
Main Ingredients for Liquid Gold
- Chicken Carcasses/Wings : 2 lbs (900g). Use leftover roast chicken stock carcasses. You know, like after Sunday lunch, don't bin them! Quality matters here. Free range birds make homemade stock tastier. I once tried using those super cheap wings, disaster! They hardly had any flavour.
- Onion: 1 large, roughly chopped. About 1 1/2 cups (180g).
- Carrots: 2 , roughly chopped. About 1 cup (120g).
- Celery: 2 stalks, roughly chopped. About 1 cup (100g).
- Garlic: 2 cloves, smashed.
- Bay Leaf: 1 .
- Black Peppercorns: 1 tsp (1.5g ground).
- Fresh Thyme: 1 sprig (1g dried).
- Apple Cider Vinegar: 1 tsp (5ml).
- Cold Water: 12 cups (3 liters).
Seasoning Secrets
Essential Spices and Flavor Boosters.
Think about it, some spice combos just work , right? Bay leaf and thyme are classic. A bit of apple cider vinegar helps break down the bones.
It unlocks more flavour, that's why Chicken Stock Recipes benefit from this!. For a bolder depth, consider roasting your bones, best chicken stock recipe often call for this step.
If I am in a hurry, I use Liquid chicken stock , even though the easy chicken stock version is tasty.
Essential Equipment
- Large Stockpot: Minimum 8-quart (7.5-liter). Honestly, you need space!
- Strainer: Fine mesh or cheesecloth lined. Nobody wants bony bits in their homemade chicken broth !
- Large Bowl: For straining, duh.
Got no fancy strainer? A colander lined with muslin works a treat. You can do it, and you'll be making your own Diy Chicken Stock in no time.
How To Make Chicken Stock ? Simmer gently on low for about 3 to 4 hours is key. I learned that the hard way! It's about patience, really.
Liquid Gold: The Ultimate Homemade Chicken Stock
Alright, let's get cracking on this Chicken Stock recipe ! Honestly, forget the bland, store-bought stuff. This recipe unlocks the secrets to rich, flavourful homemade chicken stock , perfect for soups, sauces, risottos, and more.
This diy chicken stock boasts a deep, comforting flavour profile achieved through slow simmering and careful selection of ingredients. It’s the chicken-y hug your food has been waiting for.
Prep Like a Pro: Mise en Place is Key
Essential mise en place is super important. First, rinse 2 lbs chicken parts under cold water. Roughly chop 1 large onion, 2 carrots, and 2 celery stalks.
Then smash 2 cloves of garlic. Get 1 bay leaf, 1 tsp black peppercorns, and 1 sprig of fresh thyme ready.
Oh, and don't forget that magic ingredient: 1 tsp apple cider vinegar. This apple cider vinegar helps break down the bones and extract more flavor.
Time saving tip? Chop the veggies the night before and store them in the fridge.
From Zero to Hero: step-by-step How to Make Chicken Stock
- In a big stockpot, sauté the chopped onion, carrots, and celery over medium heat. This usually takes about 5 minutes. Add the smashed garlic and cook for another minute. You know when everything starts smelling gorgeous? That's when you are ready to move to the next step.
- Add the chicken pieces, bay leaf, peppercorns, thyme, and apple cider vinegar to the pot.
- Pour in 12 cups cold water. Make sure all the ingredients are covered.
- Bring the pot to a simmer over medium high heat. Then turn the heat down low. You want just a few bubbles now and then.
- Simmer uncovered for 3- 4 hours , or even up to 6 hours for a really gelatinous stock. Skim off any foam that rises to the top. Honestly, don't skip the skimming. This is crucial.
- Carefully strain the liquid chicken stock through a fine mesh strainer into a large bowl. Chuck the solids.
- Let the chicken broth recipe cool completely. Then, refrigerate for up to 3-4 days , or freeze for up to 3 months . Once chilled, remove any solidified fat.
Pro Tips: Elevate Your Chicken Stock Recipes
Don't boil your stock, just simmer it. Boiling makes it cloudy. For the best chicken stock recipe , patience is key! A longer simmer gives a richer flavor and more collagen.
A splash of acidity (apple cider vinegar) helps break down the bones. And always cool it properly before refrigerating it.
You can roast the chicken bones and veggies beforehand for a deeper flavour. make-ahead options include freezing in ice cube trays for easy use! Common mistake to avoid? Adding too much salt.
Homemade stock tends to concentrate in flavour as it reduces.
Recipe Notes for Liquid Gold: The Ultimate Homemade Chicken Stock
Right, so you're about to embark on the quest for the best chicken stock recipe . Here are a few extra things to keep in mind.
I've learned these the hard way, so you don't have to! Think of it as the cheat sheet I wish I'd had.
Serving Suggestions Let's Get Fancy (Or Not!)
Okay, presentation time! Listen, I’m not about Michelin stars. But a little effort goes a long way. Think about ladling your chicken noodle soup into a rustic bowl.
Garnish it with fresh parsley. It's so simple, yet effective.
You know, if you are having a roast try using diy chicken stock as a base to the gravy, delicious!
As for drinks? A crisp glass of white wine goes lovely with a creamy risotto made with your amazing homemade chicken broth . Or, you know, a cup of tea. Because... Britain.
Storage Tips - Keep it Fresh, Keep it Safe
Alright, safety first! This homemade stock needs to be handled with care.
Refrigeration: Once cooled, your liquid chicken stock will last for about 3-4 days in the fridge. Make sure it's in an airtight container.
Freezing: Freezing is your friend if you won't use it right away. Pour the cooled stock into freezer safe containers or even ice cube trays.
This is great for small portions. It will last up to 3 months.
Reheating: When reheating, bring it to a simmer gently. Don't boil it!
Variations - Make it Your Own
Feel like tweaking things? Go for it!
Dietary Adaptations: To lower the salt, either reduce it or omit completely. You control the sodium. Also, if you are looking for a gluten-free option, remember to check your ingredients for gluten.
Seasonal Swaps: In autumn, chuck in some parsnip, or squash for a richer flavour. During summer, add some fresh herbs. This enhances your stock seasonally. Just remember, no dodgy ingredients!
Nutrition Basics - It's Good For You (Sort Of)
Okay, let's talk about health. Each cup is roughly 20-30 calories, 2-3g of protein, 1-2g of fat, and 1-2g of carbs.
But honestly, I make chicken stock homemade for the flavour , not for weight loss. It's got some minerals.
Basically, it’s good for comforting the soul. So get that chicken broth recipe cooking and feel amazing!
So there you have it! A little extra knowledge to boost your chicken stock recipes game. Now go make some seriously good easy chicken stock . You’ve got this!
Frequently Asked Questions
Why should I bother making my own chicken stock when I can just buy it from the shops?
Think of it like this: shop bought stock is a ready meal, while homemade chicken stock is a Gordon Ramsay level culinary experience. Homemade stock has a richer, more complex flavour and depth that you simply can't get from a carton. Plus, you control the ingredients, so no dodgy additives!
How long does homemade chicken stock last, and what's the best way to store it?
Your liquid gold, if stored correctly, can last 3-4 days in the fridge or up to 3 months in the freezer. Let it cool completely before refrigerating. For freezing, portion it out into freezer bags or containers that way, you can defrost only what you need, just like having your own stock cubes!
My chicken stock is cloudy, what did I do wrong?
Cloudy stock is usually a result of boiling rather than simmering. Aim for a gentle simmer where only small bubbles occasionally rise to the surface. Skimming off any scum that forms on top during the simmering process also helps to keep the stock clear and improve its flavour.
Can I make chicken stock in a slow cooker, and if so, how?
Absolutely, a slow cooker is your friend when it comes to chicken stock! Simply combine all the ingredients in your slow cooker, cover with water, and cook on low for 6-8 hours. The low and slow method will extract maximum flavour it's the 'set it and forget it' approach to stock making.
Just strain it as you would from a pot.
Is there anything I can add to my chicken stock to make it even more flavorful?
You can experiment with adding roasted vegetables like parsnips or mushrooms, or some tomato paste for a deeper, richer flavour. A splash of sherry or Madeira wine towards the end of simmering can also add a lovely complexity. Don't be afraid to get creative - think of it as your own secret flavour weapon!
Is chicken stock good for me? What are the nutritional benefits?
Homemade chicken stock can be surprisingly good for you! It's low in calories and fat, but rich in minerals and gelatin, which is great for gut health and joint support. Think of it as a healthy elixir, especially if you're using bones or feet to make the stock, which increases the gelatin content.
Liquid Gold The Ultimate Homemade Chicken Stock
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 20-30 calories |
|---|---|
| Fat | 1-2g |
| Fiber | 1-2g |
