Chicken Stock Recipe

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Chicken Stock Recipe


Resting time:

8 hours 00 mins

Cooking/baking time:



  • 25 ounces of boney chicken parts (bones, wings etc.)
  • 1 red onion
  • Carrots, Celery, Turnip, Parsnip, Celery Root or any kind of root vegetable or even Cabbage
  • 6 peppercorns
  • 1 bouquet of parsley
  • Other fresh herbs and vegetables (ie. bay leaf, thyme, leek, celery leaves)

Chicken stock is one of the most important base ingredients in cooking. You can use it as a universal flavoring in almost any recipes, as a flavorful liquid instead of water for making sauces and even as a great natural thickening agent. And last but not least it’s an essential ingredient for the real, authentic Italian risotto.

When making chicken stock, you can use any kind of vegetables you wish or what you get fresh at your local market. For the chicken part, you can even use fresh bones and leftover parts, or you can use any leftover from your Sunday chicken roast. French use their famous buquet garni – thyme, bay leaf, parsley and celery leaves rolled in green leek leaves – for making chicken stock even more tastier.

Chicken Stock Recipe

  1. Remove the fatty parts and skins and from the chicken bones.
  2. Wash the vegetables.
  3. Put the chicken parts and vegetables in a big casserole, and pour water on just to cover everything.
  4. Chicken Stock Recipe: Bony Chicken Parts

    Bony chicken carts – ideal for chicken stock

    Chicken Stock Recipe: Add the Vegetables and Water

    Add the vegetables and water

  5. Once it comes to a boil, let it simmer on very low heat for at least two hours. The longer you cook it, the more flavors and collagen will dilute into the water making your chicken stock richer and thicker.
  6. Turn off the heat and let it cool. Once it’s lukewarm, drain it and put the liquid in the fridge for 8 hours or one night.
  7. With a spoon or a sieve, remove the fat from the top.
  8. Chicken Stock Recipe: Fat on the Top

    Fat on the top

    Chicken Stock Recipe: Remove the Fat from the Top

    Remove the Fat from the Top

How to store chicken stock?

You can use it right away. Use it in any recipes instead of water, or as a thickener in sauces.

For storing it long-term, put it in the freezer. This way you can use it for up to one year.

My favorite way of storing chicken stock is this. Once ready, put it back to boil, and reduce it on low heat to 1/4-1/6 of its original volume. This takes a few hours, but the result is remarkable. You get a very thick, jelly-like substance which is much easier to store. Pour this into regular ice-cube makers and put it in your freezer. Later you can use them as natural flavoring cubes for any kind of dish, using about one cube for on person.

Chicken Stock in Ice Cube Maker

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