How to Make Chicken Stock

How to Make Chicken Stock

AJAR Hospitality

How to Make Chicken Stock – Hello Ajarian! Chicken stock is a staple ingredient in the kitchen that is perfect for creating a soup base and sauce base. Chicken stock is very versatile, you can add it to your stews, pastas, or rice dishes and it will definitely bring the most out of your dishes!

In order to make chicken stock, you need to prepare:

  1. Chicken carcass
  2. Mire poix (equal parts of onion, carrots, celery and maybe some leek)
  3. Herbs, usually thyme
  4. Bay leaves
  5. Peppercorns, black.


  1. Peel onions and chop roughly
  2. Peel carrots and chop roughly
  3. Wash celery, chop roughly
  4. Wash excess blood off the chicken carcass
  5. Place all into a pot and cover with water
  6. Place on stovetop and bring to the boil, then turn down to simmer for 2-3 hours on average.

As an alternative, you can roast chicken carcasses in the oven to achieve the following:

  • Darker color to the stock
  • Roast flavor to the stock
  • Set blood on the surface of carcass.

When the stock has come to the boil a grey scum will form on the surface. This is the blood from the carcasses coagulating and rising to the top. It needs to be skimmed off to prevent it breaking up and being re-absorbed back into the liquid. Be careful as the grey scum can make the stock cloudy.

Straining the stock

When the stock has finished cooking it will need to be strained. Straining is done to separate the liquids from the solids. Care needs to be taken to obtain all the flavored liquid with no residue of solids.

Most stocks will have a residue of fat on the surface but this can be separated off when stock has cooled and the fat has solidified or gone hard. Some stockpots will have taps in the bottom that will allow for easy draining, the normal pot will have to be manhandled to strain the stock.

You can strain the stock using a Chinoise, which is a conical sieve that will capture the bulk of the bones and aromatics. A second straining through a finer strainer will remove finer residue. When strained, the stock needs to be cooled quickly to room temperature then placed into clean containers and chilled to below 5°C. Make sure you put a label on the container and store the stock fresh for up to 4 days or frozen for up to 3 months.

Read also: Categories of Vegetables

Nurturing You to Grow®

Written by: Alan Hickman, Garry Blackburn


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