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
Ingredients
  • Licious Chicken Soup Bones
  • Aromatic vegetables (carrotsonions, garlic, celery, etc.)
  • Herbs (bay leavesthyme, rosemary, peppercorns)
  • Water
  • Salt
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.
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
Course Appetizer, Main Dish
Cuisine Continental
Servings
Ingredients
  • Licious Chicken Soup Bones
  • Aromatic vegetables (carrots onions, garlic, celery, etc.)
  • Herbs (bay leaves thyme, rosemary, peppercorns)
  • Water
  • Salt
Course Appetizer, Main Dish
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.