Simple Basic Chicken Stock
Whether you are cooking a chicken stew, soup, or gravy, you'll need chicken stock. Just like vegetable stock,
chicken stock is another kitchen must-have. Although in the modern world, we can easily buy
chicken stock cubes from the shops, nothing beats the taste of something cooked from fresh stock.
Our method of making chicken stock may take a long time, but it is really simple and hassle-free.
Plus it is also sustainable, cost-saving and additive-free!
- Leftover bones from 1 whole chicken, about 500g
- 4 large yellow onions, cut into chunks
- 1 tablespoons vegetable oil
- 1 tablespoon coarse sea salt
- Place everything into a large pot, fill it up with water doubling the volume of the other ingredients in total.
- Bring it to a boil then simmer on lowest heat with lid on, for 3 hours.
- Fish out the bones and onions, use the stock immediately for cooking or leave to cool and store for future use.
- The concentration of the stock is entirely up to you. You can add in more salt, boil it for longer to reduce it
further to suit your requiremnts.
- To store, pour stock into individual small containers or a spare ice tray, and place in the freezer. You can just defrost
the amount you need the next time you cook.
- A good way to reuse leftover bones to the fullest before discarding them.
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