Make Healthy & Flavorful Chicken Broth With Licious Chicken Soup Bones!

Chicken stock serves as a base for a variety of chicken dishes. Loaded with nutrients and minerals, it proves to be remarkably effective in enhancing immunity. You can make this quite easily at home.

What is stock?

Stock is a flavourful liquid prepared by simmering bones from meat, seafood, or poultry. Bones are combined with aromatics like garlic, onion, ginger, etc., and water until the liquid extracts their aroma, body, colour, flavour, and nutrients. Once you filter this liquid, you can use it to prepare soups.

You can prepare chicken stock by boiling chicken bones and aromatics in water on a low flame. This kind of chicken stock is also called bone broth and generally serves as the base for braising meat, sauces, gravy, soups, and more. Almost every chicken preparation requires a stock. 

How nutritious is chicken stock? 

Chicken stock absorbs the minerals found in chicken bones and hence makes it very healthy for you. It also contains gelatin and collagen, no wonder it is the best recipe to nurse you back to health from the common cold, flu, or fever. Chicken stock comes loaded with carbohydrates, calories, potassium and vitamins.

What cut of meat should you use for stock recipes? 

While today we are focussing on chicken, there is no limit to the kinds of meat you can use to make stock. There are different kinds of stock for different recipes:

  • White stock (Chicken): For white blanquettes, sauces, poached dishes, fricassee
  • Brown stock (Mutton): For brown gravies, brown sauces, meat glazes, braised dishes
  • Fish stock: For sauces and soups
  • Vegetable stock: For veloute and vegetarian cooking 

Chicken Stock is an all-time and all-season favourite; it is also one of the best immunity boosters. Chicken wings, thighs, legs, neck, and back will add the most delightful flavours to your chicken stock recipe.

But if you were wondering how to make the most authentic chicken stock for a soup or a curry, order Licious chicken soup bones! We have two varieties: Classic Chicken Soup Bones and Masala Chicken Soup Bones, to cater to your meaty mood. One is milder, and the other is spicy. Both flavors guarantee you can enjoy a hearty, warming and lip-smacking broth. So, with the weather slowly giving way to winter, now is the best time to warm your stomach with a flavorsome soup. Order your soup bones now; you won’t regret it!

This easy-to-cook and easy-to-store homemade chicken stock recipe acts as the perfect base for any chicken dish, mainly soup. Add it to any recipe and feel the difference in flavour and taste. You can refrigerate it for a few days or freeze it for up to 3 months.  

Let us know in the comments section how you liked it. And if you’re posting the final look on Instagram, use #MadeWithLicious and tag us!

Print Recipe
How can you make chicken stock at home?
Prep time: 10 mins Cook time: 3–4 hours Total time: 3–4 Hours Course: Base dish Cuisine: Indian, South Indian Servings: 8 cups
chicken stock recipe
Cuisine Continental
Servings
Ingredients
  • Licious Chicken Soup Bones
  • Aromatic vegetables (carrots onions, garlic, celery, etc.)
  • Herbs (bay leaves thyme, rosemary, peppercorns)
  • Water
  • Salt
Cuisine Continental
Servings
Ingredients
  • Licious Chicken Soup Bones
  • Aromatic vegetables (carrots onions, garlic, celery, etc.)
  • Herbs (bay leaves thyme, rosemary, peppercorns)
  • Water
  • Salt
chicken stock recipe
Instructions
  1. Cut all the vegetables, including onions, into quarters.
  2. Coat a large stockpot’s bottom with olive oil.
  3. Place chicken soup bones at the bottom of the pot.
  4. Heat the pot on a medium-high flame to let cook until the bones turn brown.
  5. Add in all other ingredients including herbs, salt, and top up the pot with water.
  6. Cover the pot and boil the mixture over a high flame.
  7. Now, lower the flame to simmer. Partially cover the pot.
  8. Every so often, you will need to skim the top of the water to remove any residue that might rise up. Continue to simmer your broth for 3 hours and add water when required.
  9. Remove the solids by using a mesh strainer or a cheesecloth because the majority of the nutrients and flavours have been extracted from the ingredients and are now present in the stock.
  10. Cool and refrigerate.

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