Homemade Chicken Stock
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This homemade chicken stock can be made on the stove or in the slow cooker. Your main ingredients are the chicken carcass and time, plus some extra flavours to make it a really flavourful broth to enhance your meal prep recipes. Note - ingredients can be approximate.
Equipment
- slow cooker, optional, or Large pot
- strainer
Ingredients
- 1-2 chicken carcass
- 1 head garlic
- 1 tablespoon Peppercorns, whole
- 1 onion, halved
- 1 lemon, subs note 1
- 2 bay leaves
- 5 L water
- optional extras , see note 2
Instructions
Prepare
- Separate cloves from 1 head garlic (no need to peel).
- Slice 1 onion in half (no need to peel) and 1 lemon in half.
Cook - Slow Cooker
- Add all ingredients to your slow cooker and cook on low for at least 8 hours (or up to 10).
Cook - Stove Top
- Add all ingredients to a large pot with 5L of water (I normally fill mine to the absolute top).
- Begin on a medium-high heat until you start to see bubbles (this will take about 30 minutes). Then decrease to the lowest possible heat for at least 4 hours.
Strain
- Using a really thin strainer, strain liquid into your storage jar making sure to remove all the large bits of leftover ingredients.
Video
Notes
Note 1 - Lemon
You can substitute with vinegar e.g. white vinegar, white wine, apple cider etc. All will help balance the broth.
Note 2 - Optional extras
Carrot, celery, leek, fresh herbs
Storing
Store in the fridge for up to 7 days in an airtight container.
Freezer
Store in the freezer for up to 6-12 months.
Nutrition
Calories: 23kcalCarbohydrates: 6gProtein: 1gFat: 0.2gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.02gSodium: 58mgPotassium: 101mgFiber: 2gSugar: 2gVitamin A: 21IUVitamin C: 15mgCalcium: 57mgIron: 0.4mg
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