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.
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 leftover roast chicken bones for a deeper flavor.
- Add leeks or parsnips for a sweeter note.
- Freeze in ice cube trays for quick portioning.
- For a darker stock, roast chicken parts and vegetables first.
Nutrition
Calories: 28kcalCarbohydrates: 3gProtein: 0.4gFat: 2gSaturated Fat: 0.1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gSodium: 14mgPotassium: 68mgFiber: 1gSugar: 1gVitamin A: 1383IUVitamin C: 2mgCalcium: 12mgIron: 0.1mg
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