Chicken Stock

Name: Chicken Stock
Prep time: 10 min
Cook time: 1 h 30 min
Total time: 1 h 40 min
Cuisine: World Cuisine
Ingredients: 1.25kg chicken wings, necks and/or backs; 2 medium carrots, cut into 5cm pieces; 2 medium parsnips, cut into 5cm pieces; 3 medium celery stalks including any leaves, cut into 5cm pieces; 1 large onion, peeled and quartered; 2 large garlic cloves, peeled; 15g fresh dill fronds (optional); 2 teaspoons sea salt flakes; 2 teaspoons black peppercorns; At most 2.5 litres water

4 steps

Prep:10minCook:1h 30min

We have a friend who reads almost any recipe for a savoury dish and says, ‘Well, it’ll all be about the stock.’ Nothing could be truer. Making your own chicken stock on a weekend afternoon will be a sure-fire guarantee that your cooking is going to rise to another level in the days (and months) ahead. Even if you reduce the purchased stock you use by 250ml and add in 250ml of the homemade stuff, that recipe will come out better. The dill here is optional, if traditional for so-called ‘Jewish penicillin’. If you’re making this stock to use in other recipes, leave it out. If you’re making this stock because someone you know is poorly and needs a healthy pick-me-up, or if you’re going to use it to make a simple chicken noodle soup on your own with cooked spaghetti and chicken meat just stirred into it later, or even matzo ball soup at Passover, keep the dill in the mixture.

Updated at: Thu, 17 Aug 2023 13:27:15 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories217.8 kcal (11%)

Total Fat12.8 g (18%)

Carbs7.1 g (3%)

Sugars2.4 g (3%)

Protein18 g (36%)

Sodium679.4 mg (34%)

Fiber1.9 g (7%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

1.25kgchicken wings

necks and/or backs

2carrots

medium, cut into 5cm pieces

2parsnips

medium, cut into 5cm pieces

3celery stalks

medium, including any leaves, cut into 5cm pieces

1onion

large, peeled and quartered

2garlic cloves

large, peeled

15gfresh dill fronds

optional

2 teaspoonssea salt flakes

2 teaspoonsblack peppercorns

2.5 litreswater

Instructions

Step 1

1.25kg chicken wings, necks and/or backs 2 medium carrots, cut into 5cm pieces 2 medium parsnips, cut into 5cm pieces 3 medium celery stalks including any leaves, cut into 5cm pieces 1 large onion, peeled and quartered 2 large garlic cloves, peeled 15g fresh dill fronds (optional) 2 teaspoons sea salt flakes 2 teaspoons black peppercorns At most 2.5 litres water

Step 2

Cook 1.5 hours

Step 3

If you’ve used a pressure setting, when the machine has finished cooking, turn it off and let the pressure return to normal naturally, about 45 minutes.

Step 4

Strain the contents of the insert through a fine-mesh sieve like a chinois (or through a colander lined with a double thickness of muslin) and into a large bowl. Leave to cool for 20 minutes, then store in covered containers in the fridge for up to 3 days, or in 250ml resealable containers in the freezer for up to 3 months.