Homemade Chicken Stock
Chicken stock is used as a base for a number of dishes around the world, from stir fry to risotto but for a soup, it forms the most integral part. I know, it sounds a little daunting to make your own stock, but with a little planning, it's quite easy and will save you time in the future if you make a big batch and freeze it for future meals. Another huge plus is that you can ensure the chicken is cooked through and moist and can be used in any pie or soup.
Prep time: 20 minutes
Cooking time: 45 minutes- 1 hour
Yields: 10 cups (2.5 liters)
1 kg whole chicken
1 large onion
1 bulb of garlic
Juice of half a lemon
1 celery stalk
2-3 bay leaves
A small bunch of parsley
Roughly chop the onion, carrots, celery, and parsley and peel the garlic.
Place the whole chicken in a crockpot and add the chopped vegetables garlic, seasoning, peppercorns, bay leaves, and lemon juice.
Add about 14 cups or 3.5 liters of water and bring to a boil, skimming the surface as needed. Reduce the heat to low, and simmer gently for 45 minutes to an hour. If using an Instant Pot, add all the ingredients and press the soup/broth setting for 10 minutes.
Take the whole chicken out and let it cool. Discard the skin and bones and shred the chicken into small pieces. Use as preferred.
Ladle the stock into a fine sieve sitting over a large bowl. Gently press the solids with a ladle to extract all the liquid.
Let the stock cool, then refrigerate until cold and spoon off any fat that has set on top.
Store in the fridge for up to 2 days or in the freezer for up to 6 months.