Quick Chicken Stock

Preparation time: 30-40 minutes | Serves: 4-6 people

A flavourful stock forms the base of so many delicious recipes - from soups, to pastas, couscous and curries. This homemade chicken stock is delightfully easy, transforming chicken and vegetable scrapes into a fragrant broth which is like liquid gold! I shy away from the traditional method and make this in a pressure cooker instead, which takes just about 30 minutes, and it reduces food waste too!

How do you make stock?
Back when I was studying, we were taught the traditional French method of preparing stock, which included hours and hours of simmering protein and vegetables with aromats tied in what is known as a bouquet garni. You skim the top ever so often which results in a clear broth. Now I don’t need any of that fancy stuff at home, so my simple vegetable scrap stock uses a pressure cooker which takes less than a quarter of the time and effort.

Ingredients for Homemade Chicken Stock -
This easy chicken stock recipe uses veggie scrapes and chicken bones for a nourishing broth packed with the good stuff - without the waste. Any bit of the vegetable which is technically edible (not the seeds or peels) can go in this veggie scrap stock. Save them over a couple of weeks in a zip-lock bag in your freezer, you’ll be surprised with how quickly it fills up.

For the chicken bit, I like to butterfly my whole chicken and save the backbone for this recipe. However, I’ve included some alternate suggestions in the recipe notes below. You can also make this vegetable scrap stock vegetarian or vegan.

Of course this recipe features a selection of spices. I add peppercorns, bay leaves and turmeric which turn it into the immunity boosting broth of your dreams!

Ingredients

• 2-3 cups of frozen vegetable scraps (read above for suggestions)

• 2 bay leaves

• 5-6 peppercorns

• 1 tsp. ground turmeric

• 3-4 frozen chicken backbone/ drumsticks

• 6 cups water

Method

1. Place the frozen chicken in your pressure cooker on a low heat and let it brown slightly.

2. Add the rest of the ingredients and stir to mix well.

3. Pour in the water and pressure cook for 2 whistles.

4. Allow the pressure to release naturally. Strain through a fine mesh sieve and discard the scraps.

5. Use immediately or cool down and freeze for future use.

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RECIPE NOTES

Swaps, Serves & Storage

1. What vegetables can I use in this stock?
   I collect all sorts of vegetable scrapes - carrot peels, the tops and bottoms of zucchinis, onions, parsley and mint stems, leek tops, pumpkin peels, cauliflower leaves, cabbage and bell pepper cores - you name it.

2. Can I just make vegetable stock without the chicken?
   Absolutely! Leave out the chicken and just use vegetable scraps. Just pressure cook for one whistle. I would also recommend adding double the veggies if available, or reduce the amount of water to 4 cups.

3. What cut of chicken can I use instead of chicken scraps/ backbone?
   You want the collagen from chicken bones, so if you’re looking for a swap I would recommend using chicken drumsticks (you can even cut the chicken off and use it for another dish and just use the scraps from that for stock). I have also used roast/ rotisserie chicken carcass for this recipe and it works just as well.

4. What vegetables should I avoid using in this recipe?
   Avoid potatoes, purple cabbage leaves, brussel sprouts or mint stems for this stock recipe.

5. How long can I store this chicken stock for?
   You can store this stock in an air-tight container in the fridge for up to 5 days, and up to 5 months in the freezer.

6. Can I make this recipe without a pressure cooker?
   Yes! Simmer in a regular pot for 2-3 hours on low heat, skimming occasionally.

7. Will this make a clear broth?
   The pressure cooking creates a cloudier stock than traditional methods, but the flavour and nutritional benefits are still the same.

Check my out my recipes that use stock -

Mediterranean Meatballs with Couscous
20 Minute Thai Curry Soup
Mujadara - One Pot Middle Eastern Lentils & Rice