Homemade Chicken Stock Recipe
Prep time
Cook time
Total time
Healthy homemade chicken stock made with chicken bones and feet.
Recipe type: Slow Simmer Soup
  • 6 chicken carcasses (about 1.2 kg)
  • 300 g chicken feet
  • 2 sticks of celery - cut into pieces
  • 1 large carrot - cut into chunks
  • 1 white onion - diced
  • 1 bayleaf
  1. Wash the chicken parts. Bring water to a rolling boil in a wok. Parboil the chicken carcasses and feet for about 5 minutes to remove scum and dirt. Remove and set aside.
  2. Put in all the chopped vegetables, chicken carcasses and feet into a tall and deep stockpot. Fill with enough cold water to submerge the ingredients by 1-2 inches.
  3. Bring water to a boil. Once it starts boiling, reduce heat to medium-low and simmer for about 5 hours. Check the stockpot from time to time to ensure that it doesn't dry out.
  4. After 5 hours, turn off the heat. Place a fine-meshed sieve on top of a large bowl. Strain the chicken stock through the sieve into the bowl. Let it cool before pouring into glass jars. Use within 5 days if kept in the fridge. Store the rest in the freezer and use within 1 month.
Recipe by Souper Diaries at https://souperdiaries.com/how-to-make-chicken-stock-from-scratch/