Homemade Chicken Stock
  • 1 whole, raw chicken, with giblets & liver (if included)
  • 1 onion, halved and studded with 3 cloves on each half
  • 1 tablespoon of Apple Cider Vinegar
  • 1 leek, remove end and wash well
  • 2 carrots, roughly chopped
  • 2 celery sticks & leaves, roughly chopped
  • Handful of parsley leaves and stems
  • A few sprigs of fresh thyme
  • 2 bay leaves
  • 10 black peppercorns
  • Salt to taste (only add at the end of cooking)

Step by Step Instructions

1. Fill the pot (Instant pot or Stock pot on the stove) two thirds full with room temperature tap water

2. Stuff the whole chicken’s cavity with some of the vegetables, herbs and onions

3. Bring to a slow boil for 30 minutes, removing the scum and dirt that floats to the surface

4. Add the vegetables herbs, peppercorns and vinegar

5. Cover the pot and simmer for at least 24 hours. Your stock should start looking like this. Don’t worry about the oil floating on the stock surface, this will be removed later.

6. When you are ready to chill the stock, remove the chicken carefully into a bowl. I like to use the tender chicken meat in salads, sandwiches or soups, so put this to one side for later

7. Strain the soup through a fine-mesh sieve. All the vegetables and herbs can either be thrown away or processed into a vegetable paste to make into a soup (except for the cloves & peppercorns) or you can freeze it for future use

8. Cover the strained stock and store in the fridge for several hours

9. Remove the stock from the fridge. You should see a layer of solid fat floating on the surface of the stock. Simply, scoop this out and discard (or some like to cook with it, up to you!)

10. The stock may appear gelatinous. This is a good sign that the collagen in the bones & cartilages have slowly been extracted into the stock and formed gelatine, not to mention many beneficial minerals and nutrients. This is the superfood component in healthy bone

11. Either use straight away or freeze in containers suitable for further use in dishes requiring chicken stock

12. A good chicken stock is so important for some of the dishes I make often like Breakfast Congee, Risotto, Chicken pot pie, etc

If you don’t have a fine-mesh sieve, you can use a paper coffee filter to slowly sieve the stock