Homemade Chicken Stock

Name: Homemade Chicken Stock
Prep time: 30 min
Cook time: 240 min
Total time: 270 min
Yield: 1 porsi
Cuisine: Indonesian
Ingredients: One 5-pound chicken carcass ((or any size)); 1 large onion, (chopped in large chunks); 1 large leek, (trimmed and rinsed, chopped into large chunks); 3 medium carrots, (unpeeled, ends trimmed and halved); 3 stalks celery, (cut into 4-inch lengths); 3 medium parsnips, (unpeeled, ends trimmed and halved); 1 handful fresh Italian parsley; A few sprigs fresh thyme; A few sprigs fresh dill; 4 large garlic cloves, (sliced); 1 tablespoon kosher salt; 1 teaspoon whole black peppercorns

An easy recipe to make rich and flavorful chicken stock.

⏱️ 270 min 🔪 Prep: 30 min 🔥 Cook: 240 min 📊 Hard 👁️ 4 views

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Foto: RecipeGirl

Ingredients

1 servings

One 5-pound chicken carcass ((or any size))
1 large onion, (chopped in large chunks)
1 large leek, (trimmed and rinsed, chopped into large chunks)
3 medium carrots, (unpeeled, ends trimmed and halved)
3 stalks celery, (cut into 4-inch lengths)
3 medium parsnips, (unpeeled, ends trimmed and halved)
1 handful fresh Italian parsley
A few sprigs fresh thyme
A few sprigs fresh dill
4 large garlic cloves, (sliced)
1 tablespoon kosher salt
1 teaspoon whole black peppercorns

Steps

Place the chicken in large stockpot. Add about 2½ quarts of water (your chicken should be just submerged, so add more if needed). Add all veggies, herbs and seasoning. Bring to a boil. Reduce to a simmer; continue to simmer uncovered for 4 hours.
Strain the entire contents of the pot through a fine sieve and discard the solids. Pour the liquid into a bowl, cover with plastic wrap and refrigerate overnight.
The next day, use a spoon to remove the layer of fat that has solidified on the top of the bowl of stock. The stock itself may become jelly-like when it’s chilled. Once it comes to room temperature again (or is heated), it will turn back to a liquid state.