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5 from 1 vote

Chicken Stock

Prep Time 15 minutes
Cook Time 1 hour

Ingredients

  • 1 whole chicken bones or carcass
  • 8 cups water
  • ½ tbs garlic roughly chopped
  • ½ tbs ginger roughly chopped
  • ½ small onion sliced
  • 6-8 pepper corn
  • 1 teaspoon salt
  • 1 tbs Vinegar

Other variations

  • herb of your choice like parsely, cilantro, optional
  • Vegetables of your choice carrot, peas, bottle gourd, tomato, potato, optional

Instructions

  • If chicken is frozen thaw overnight in fridge.See notes 3Soak chicken or chicken bones or carcass in salt and vinegar water for at least 20 minutes.
  • After soaking chicken, discard the water and wash the chicken removing all fat layers and veins.
  • Now in a stainless steel skillet add onion, garlic, ginger, salt,pepper, herbs, vegetables and water.
  • Bring it to boil. Now add chicken. Cover it and cook on a low flame for 2 hours or until your stock has reduced to 4 cups.If using fleshy chicken for making stock, after 45 minutes of cooking when chicken meat is soft, remove chicken from the stock.
  • Let the chicken cool and remove meat from the chicken.Transfer the bones of chicken back to stock and resume cooking.Alternately you can also cook in pressure cooker to speed up the process.When chicken stock is ready strain the stock, discarding all solid matters. Check notes or storage.

Notes

Tips

  • Always use stainless steel pot for soup as some metals will give a darker tone to the soup.
  • Soaking in the vinegar helps wash as well as remove the blood of the chicken which can also give a dark color to the stock.
  • Always thaw your chicken in the fridge overnight for making chicken stock. This stops the slow release of blood while cooking which happens due to quick thawing in a hot water bath.
  • This is a basic chicken stock that can be used in any recipe without altering the original flavors of the recipe.

Storage:

  • Add the chicken stock to ice trays and freeze. Once fully frozen put frozen cubes in zip-lock plastic bags. Use as required.
  • You can also divide the stock into two parts and store it in two zip-lock plastic bags. This method is good if storing stock to make soup.
  • The stock stays good in the fridge for 3 days. Discard the stock if tastes sour or smells bad.