The Ultimate Guide to Making Perfect Chicken Stock

Why Homemade Chicken Stock?

There’s something magical about homemade chicken stock that you simply can’t replicate with store-bought versions. It’s richer, more flavourful, and definitely healthier. Making your own stock allows you to control the ingredients, avoid additives, and include your favourite aromatic flavours. But how do you make the perfect chicken stock? Let’s dive in!

The beauty of chicken stock lies in its simplicity, and you probably have most of the ingredients at home already. Start with:

• Chicken Parts: Use leftover carcasses, wings, or thighs. Don’t throw away those bones from your roast chicken!

• Vegetables: Onions, carrots, and celery (often referred to as mirepoix) are the holy trinity of stock-making.

• Herbs and Spices: Fresh parsley, thyme, bay leaves, peppercorns, and a dash of salt go a long way in infusing flavour. Our Bouquet Garni herb mix is ideal for making stocks!

• Water: Use cold water to start, covering the ingredients well.

These basic items can be customized. You could throw in a garlic clove, some leeks, or a touch of ginger if you’re feeling adventurous!

Now that you have gathered your ingredients, let’s get cooking!

1. Prep the Ingredients: Start by chopping the vegetables into large chunks. Remember, you're straining everything later, so cut them into manageable sizes.

2. Combine Everything: In a large stockpot, place the chicken, vegetables, herbs, and spices. Don't forget that our herb mix Bouquet Garni comes with a lovely reusable linen pouch which is suitable for cooking. Cover with water.

3. Bring to a Simmer: Slowly heat the pot over medium heat, skimming off any foam that rises to the surface. This process removes impurities and helps clarify your stock.

4. Let it Cook: Once heated up, reduce the heat and let it simmer gently. The longer you let it simmer, the healthier your stock becomes. Aim for at least 4-6 hours. You can go longer—some chefs simmer their stock for 12 or even 24 hours!

5. Strain and Store: After simmering, strain the stock through a fine-mesh sieve or muslin cloth. Let it cool and store it in containers. Chicken stock can last about a week in the refrigerator or months in the freezer.

And there you have it! The best chicken stock that will elevate your soups, stews, and sauces. Use it right away or stash it away for later use. Homemade chicken stock not only adds a unique flavour to dishes but it also warms the heart. So, grab your pots and let’s get cooking!