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Homemade chicken stock is the secret ingredient that adds depth and richness to countless recipes. Unlike store-bought versions, this stock is free from preservatives and allows you to control the flavors and seasoning.
Prepared by simmering bone-in chicken, vegetables like carrots, onions, celery, and aromatic spices, this stock develops a wholesome taste that enhances everything from soups to risottos. The slow cooking extracts collagen from the bones, giving the stock a natural body and richness.
It’s also budget-friendly and versatile — you can refrigerate it for a week or freeze it for months, ensuring you always have a delicious base ready for your dishes.
Place the chicken in Prestige Magic Base Cookware.
Add onions, carrots, celery, garlic, bay leaves, peppercorns, salt, and water. Stir to combine.
Place the pan on medium-high heat and bring the mixture to a boil.
Once boiling, reduce heat to low, cover with a lid, and let it simmer gently for 2 hours.
After cooking, strain the stock through a fine-mesh strainer into a clean bowl.
Discard solids.
Store stock in airtight containers in the refrigerator for up to 1 week or freeze for up to 3 months.
Bone-in chicken is preferred as it adds richness and body to the stock, but boneless chicken can work if needed.
Yes, after simmering, the chicken meat can be shredded and added to soups or salads, though it will be less flavorful.
Up to 1 week in the refrigerator and up to 3 months in the freezer.
Yes! Pressure cook for 25-30 minutes for similar results.
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