Chicken Stock

Chicken Stock, Kitchen to Table, Yamba

Homemade chicken stock … this liquid gold will warm your soul! This recipe makes a simple and classic chicken stock that’s perfect for any winter dishes including soups, casseroles, and sauces. I use it in bechamel by replacing half the quantity of milk with stock, and I do the same with creamy sauces to reduce the amount of cream used.

In this recipe, I use a whole chicken to make the stock as then I have poached chicken to use in a soup, or on sandwiches, or in this chicken and vegetable pie. However, you could also use chicken frames, just ask your butcher, which is a cost-effective option.

This recipe is cooked in a pressure cooker but if you don’t have it, just place all ingredients in a large pot and bring to a simmer. Allow to simmer for 1 1/2 hours or until chicken is cooked through.

Any leftover stock can be frozen into usable portions, we use these freezer portion pods, slip them out once they’re frozen, and place them in a ziplock bag or a container. Otherwise, store the chicken stock in a jar in the fridge where it’ll keep well for a few days.

Chicken Stock, Kitchen to Table, Yamba

Chicken Stock

A quick and classic recipe that'll make you smile into your soup while eating with friends or family.
Course Side Dish, Soup

Equipment

  • Pressure Cooker

Ingredients
  

  • 1 whole chicken rinsed
  • 1 clove garlic halved
  • 1 brown onion halved
  • 1 carrot halved
  • 2 celery sticks halved
  • 4 mushrooms quartered
  • 1 bay leaf
  • 8 whole black peppercorns
  • 2 tsp salt
  • 2 tsp vinegar
  • stalks of thyme and parsley
  • 1.5 L water

Instructions
 

  • Combine all ingredients in the base of the pressure cooker.  Lock the lid on then, bring to high pressure and cook for 26 mins.  Remove from heat, release pressure and remove the lid.
  • Remove chicken from the pot and set aside. Allow to cool for 10 minutes then remove the meat from the chicken.
  • Return the bones to the pot and cook under pressure for another 10 minutes. Remove from heat, release pressure and remove the lid. 
  • Strain stock into a large bowl or jug, discard vegetables (or reserve them and add to a soup or stew)
  • Stock will keep in the fridge for a number of days or otherwise divide into containers, label and freeze.

Notes

  • Chicken cooked this way is succulent and moist. Use it in sandwiches or shred the meat and use it in a pie filling.
  • If you don’t have a pressure cooker, place all ingredients in a large pot and bring to the simmer. Allow to simmer for 1 1/2 hours or until chicken is cooked through. 
Keyword Winter

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