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chicken broth

Homemade Chicken Stock Recipe

Course Soup
Cuisine Lebanese
Keyword Basic
Prep Time 20 minutes
Cook Time 1 hour 40 minutes
Total Time 2 hours

Ingredients

  • 4 -6 chicken thighs or 1 quartered chicken
  • 4 litres boiling water

Vegetables

  • 1 large onion or 2 small
  • 2 carrots
  • 2 celery sticks

Spices

  • 1 cinnamon stick
  • 5 cardamom pods
  • 10-15 black peppercorns
  • 5 cloves
  • 3 bay leaves
  • 1 tablespoon salt

Herbs

  • 1 sprig of sage
  • 2 sprigs of rosemary

Instructions

  1. Add a drizzle of regular olive oil to a wide non stick pan.
  2. Flash fry the chicken thighs on high heat until golden. You are not looking to cook the chicken just brown the outsides so this shouldn't take more than five minutes or so.
  3. Transfer the chicken to the stock pot and add the cinnamon, cloves, cardamom, bay leaves, peppercorns and salt.

  4. Peel the onions, carrots. Wash the celery and herbs and all to the pot

  5. Pour the boiling water to cover and bring to the boil for about 15 minutes

  6. Then reduce to a low heat and leave to simmer for around an hour and a half.

  7. Use a fine sieve to drain the contents of the stock into another large pot.

  8. Store in an airtight container for up to 3 days in the fridge, or freeze once cool.

Recipe Notes

The essential ingredients for stock are chicken, onion, celery, carrot, bay leaves and peppercorns

You can also add in a few sprigs of oregano or parsley, a small bunch of coriander, 2-3 star anise, 2-3 spring onions and pink peppercorns.

You can also freeze both the chicken and the stock separately once they have cooled down.