How to make chicken stock
From roasting the chicken to straining the liquid, follow our handy tips below to make perfect homemade stock.
1. Roast the chicken
For a deep, rich stock, start by roasting a whole chicken or chicken pieces on the bone. Roast chicken bones enhance the flavour of the stock more than raw bones or boneless chicken pieces.
2. Break it down
Chicken skin contains a lot of fat which makes the stock greasy, so be sure to remove the chicken skin and discard it.
3. Cover with water
To avoid overdiluting your stock, add enough water to just cover the ingredients in the stockpot or pan. If the flavour of the stock is too strong, you can always add more water later.
4. Let it simmer
Overboiling the stock mixture can make the liquid cloudy. Bring it to the boil, then reduce heat to low. Partially cover with a lid and simmer for 1 1/2 hours or until stock is a golden amber colour.
5. Strain the stock
For clear stock, strain through a fine sieve to remove chicken bones and veggies. If you don’t have a fine sieve, line a colander with a clean Chux cloth or muslin cloth to help remove any solids and impurities.
6. Skim the fat
To keep the colour and flavour of your stock pure, allow the stock to cool, then use a metal spoon to skim any fat from the surface. You’ll be left with a rich stock that’s ideal for soups and stews.
Store it right
Keep homemade stock in airtight containers in the fridge for up to 4 days, or freeze in airtight containers for up to 3 months. The chicken meat can be stored in airtight containers in the fridge for up to 3 days, or frozen for up to 3 months.