Basic Chicken Soup Stock Recipe

Ingredients for Basic Chicken Soup Stock

• Whole Chicken
• 1 large onion
• 2 carrots
• 2 celery stalks
• Baby Leeks
• 1 parsnip
• Garlic Cloves
• 8 cups water
• Fresh Parsley
• Fresh Thyme
• Black Peppercorns
• Coriander Seeds

How to Make Basic Chicken Soup Stock

1. Preheat oven to 250°C (480°F).
2. Clean one whole chicken (about 1.5kg/3lbs).
3. Roast the chicken until golden brown (approx. 1 hour). Let rest completely before shredding.
4. Chop 1 large onion, 2 carrots, 2 celery stalks, 2 leeks (white and light green parts), and 1 parsnip into 10cm pieces.
5. In a large pot or Dutch oven, sauté the chopped vegetables in 2 tablespoons of olive oil until softened (about 8-10 minutes).
6. Add 4-6 crushed garlic cloves to the pot.
7. Add 8 cups of water to the pot.
8. Add 2 sprigs of fresh parsley, 2 sprigs of fresh thyme, 1 teaspoon of black peppercorns, and 1 bay leaf.
9. Bring to a boil, then reduce heat to a simmer. Cook gently until the liquid has reduced by one-third (approximately 1 hour and 30 minutes).
10. Carefully strain the broth through a fine-mesh sieve, reserving the cooked vegetables.
11. Roughly chop the reserved vegetables into bite-sized pieces.
12. Shred the chicken meat from the roasted chicken into bite-sized pieces.
13. Return the chopped vegetables and shredded chicken to the pot with the strained broth. Season generously with salt to taste. (It often needs more salt than you initially think!)
14. Simmer for a further 10 minutes to allow flavours to meld.
15. Enjoy your delicious homemade chicken soup stock! (Velbekomme, bon appétit, buen provecho!)