This is the Best Chicken Stock Recipe Ever
I have always thought I was pretty good at making stocks until I made this one and realised that all my other stocks were pretty average compared to the best chicken stock ever. The depth of flavour in this is just amazing and really makes the best base to any soup, pie, sauce or gravy.
The best chicken stock does take a little effort and time but it is completely worth it and it will keep in the fridge for a few days or it freezes really well. Keep an eye out for reduced price chicken wings in the supermarket and make yourself a batch every time you see them reduced.
The cooking out of the onions, celery and carrots add another dimension to this stock so don’t skip on the stage, you can make it whilst the chicken wings are roasting, it adds a lovely natural sweetness to the stock.
I have made this using a pressure cooker, if you don’t have one then you could cook in a slow cooker for 8-12 hours instead.
Hope you enjoy and do leave a comment with how you used yours. Our favourite use just now is chicken pie and using the stock instead of milk to make the base sauce – so so tasty.
S Xx
P.S Check out the wobble…
| Servings | Prep Time |
| 1-2 Litres | 10 Minutes |
| Cook Time | Passive Time |
| 3 Hours | 2 Hours |
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An absolute must for anyone wanting to take their cooking to the next level. Use this stock for the base to amazing soups or the best chicken pies or gravy.
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- 1 Pack Chicken Wings
- 1 Tbsp Salt & Pepper
- 2 Tbsp oil
- 2 Whole Carrots Chopped into small pieces
- 1 Whole onion Chopped into small pieces
- 1 Stick Celery Chopped into small pieces
- Start by drizzling oil over your chicken wings and season well. Pop into pre-heated 180C fan oven and roast for around 1 hour
- Whilst the chicken is roasting prep your veg. In a pressure cooker over a low heat add a splash of oil and add the onions and the celery and cook gently for around 15-20 minutes stirring regularly to avoid them catching.
- Continue to cook until soft and golden in colour
- Add in the carrots and cook gently for around 15 minutes, stirring regularly. You may need to add a little more oil if they do start to catch.
- Remove chicken from the oven once it is golden brown and add to the pressure cooker along with the cooked vegetables
- Deglaze the oven dish with some water and add to the pressure cooker. Top up with boiling water to just cover the chicken and vegetables and pressure cook for 2 hours.
- After 2 hours, strain the stock through a sieve. There you have the best chicken stock ever!
