lunch · gluten-free · dairy-free
Homemade chicken stock
Clear, gelatin-rich chicken stock from backs, wings and aromatics, the base for soups and sauces.
- Time
- 240min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
None of the major allergens appear in the ingredient names.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Rinse chicken and put in a large pot with cold water; bring slowly to a simmer and skim the foam.
-
2
Add vegetables, herbs and peppercorns.
-
3
Keep at a bare simmer, uncovered, for 3–4 hours; never boil hard.
-
4
Strain through a fine sieve and cool quickly.
-
5
Refrigerate overnight, lift off fat, then refrigerate up to 5 days or freeze.
