Handwritten recipe for Chicken Stock from Graham Kerr
by: salvagedrecipes

Chicken Stock from Graham Kerr

Chicken Stock from Graham Kerr
This comforting Chicken Stock recipe, attributed to Graham Kerr (also known as “The Galloping Gourmet”), is a timeless base for soups, stews, and sauces. Unlike many store-bought versions, this homemade stock uses fresh vegetables, herbs, and chicken parts to infuse deep, savory flavor over several hours. The handwritten recipe reflects a minimalist yet flavorful approach to traditional cooking, capturing the essence of classic culinary techniques that bring out natural richness and aroma.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Course Soup
Cuisine American
Servings 8 cups
Calories 45 kcal

Ingredients
  

  • 1 tbsp oil
  • 1 tsp sesame seed
  • 1 onion (chopped)
  • 1/2 cup celery (chopped)
  • 1/2 cup carrots (chopped)
  • 2 cloves garlic
  • 6-12 pepper corns
  • wings, back, and neck of 1 chicken
  • 1 sprig thyme (fresh )
  • 1 sprig parsley (fresh )
  • 1 bay leaf
  • Water to cover (approx. 8 cups)

Instructions
 

Step 1: Sauté Aromatics

  • Heat oil in a large pan.
  • Add sesame seeds and stir until lightly toasted.
  • Add chopped onion, celery, and carrots. Cook until softened.

Step 2: Add Herbs and Seasoning

  • Stir in garlic, peppercress (or pepper substitute), thyme, parsley, and bay leaf.

Step 3: Add Chicken

  • Place chicken wings, back, and neck into the pot.

Step 4: Simmer

  • Add enough water to cover all ingredients.
  • Bring to a boil, then reduce heat and simmer for 2 hours.

Step 5: Skim & Reduce

  • Skim foam or fat from the top regularly.
  • Continue to simmer gently for another 2 hours for a more concentrated stock.

Step 6: Strain and Store

  • Strain stock through a fine sieve.
  • Cool and refrigerate or freeze.

Tips

  • Use roasted chicken bones for deeper color and richer flavor.
  • Add leek greens or parsnips for a sweeter, more aromatic stock.
  • Simmer uncovered to allow reduction or partially covered for a lighter broth.
  • Freeze stock in ice cube trays for easy portioning.
  • Add salt only at the end, or not at all, to keep the stock versatile.
  • For clearer stock, avoid boiling vigorously and skim often, as the card notes.
  • Add a splash of apple cider vinegar to help extract minerals from bones.
  • Use fresh herbs near the end of cooking for brighter flavor.
  • Strain twice (fine mesh, then cheesecloth) for a very clear consommé-style broth.

Nutrition

Calories: 45kcalCarbohydrates: 3gProtein: 6gFat: 1.5gSaturated Fat: 0.4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.5gCholesterol: 10mgSodium: 55mgPotassium: 160mgFiber: 0.5gSugar: 1.5gVitamin A: 2100IUVitamin C: 3mgCalcium: 25mgIron: 0.5mg
Keyword chicken broth, classic recipes, comfort cuisine, homemade stock, simmered stock, traditional cooking, vintage recipes
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