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Homemade Chicken Stock

Yields2 ServingsPrep Time10 minsCook Time40 minsTotal Time50 mins

You can use it for any meal's based soup.

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 500 g chicken drumstick or wingsChicken drumstick is easier to remove the bones, while I use chicken wings in this recipe's picture.
 100 g carrot
 100 g onion
 80 g celery
 2000 g water
 5 black pepper
 1 bay leaf
 ½ tsp salt
1

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Prepare all the ingredients.

Prepare the ingredients
2

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Skin the carrot, and cut it in half crosswise, and cut them into lengthwise too. Cut the onion and celery into bite-size pieces. It's easy to make rich soup stock if you cut the vegetables into smaller sizes than this picture. For example, cut the half cut onion in half crosswise.

3

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Wash the chicken wings in a bowl to remove the blood and smell liquid from it. Wipe off the water.

4

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Place the chicken with the skin-side down on a cutting board. Make a lengthwise cut in the part along the bone. It helps the umami flavor comes out easily, and you can remove the meat from the bones after simmering.

Make a broth
5

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Put water in a big pot, and add the chicken wings, onion, carrot, celery, salt and bay leaf. If the pot is small, add water after simmering for a while. If you do so, it can prevent the water from boiling over.

6

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Bring to a boil, and skim the scum.

7

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Reduce the heat to low, and simmer on medium-low heat for 40 minutes. Skim the scum if they are floating. It prevents the soup from being cloudy.

8

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Remove the ingredients from the soup, and strain the soup.

9

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You can reuse the chicken wings and these vegetables for the ingredients of risotto by saving them in a freezer. In the case of chicken, separate into bite-size pieces tearing with your hands. There can be pieces of bone, so touch the surface with your hands, and remove it.

Nutrition Facts

Serving Size 2

Servings 0