Kill two birds with one stone - succulent chicken meat and the most flavourful stock you'll ever use.

What you need to know before you start

You’lll need to start this recipe the day before you’re ready to use the stock. This recipe makes 3L of liquid, and cooks an entire chicken that can be shredded and stored to use later. You’ll need a large stock pot, a spoon and a sharp knife. 

Why is this the best white chicken stock recipe?

Making chicken stock is a simple process that yields an incredibly versatile, flavourful liquid. Many other stock recipes require the use of chicken bones and discards, however this version cooks the whole chicken, so you’re left with perfectly poached meat you can use for other meals. 

While it may be easier to purchase ready-made stock from the supermarket, making your own is more affordable and a great way to customise your own flavourings. Try adding some fennel seeds, cumin or caraway along with the pepper. Use up any herbs that are looking a little limp in your fridge and check what herbs and vegies are growing in your garden. It’s also a great way to use up any vegetable scraps you’ve been saving. Keep a container or zip-lock bag in your freezer to store any tops and tails of vegies such as carrot, onion, celery and leek. You can then pop them straight from the freezer into your pan. 

Is chicken stock the same as broth?

The terms ‘stock’ and ‘broth’ can sometimes be used interchangeably. Both involve the boiling of chicken and vegetables to create some form of liquid, however they have subtle differences. A stock (like in this instance) is made by simmering chicken bones, vegetables and herbs to extract collagen, resulting in a thicker texture once cooled. A broth is lighter and more liquid, and generally has a more subtle flavour. 

What ingredients you’ll need 

Chicken: You can’t make chicken broth without the chicken! An entire chicken – bones and flesh included – is simmered in water with vegetables and herbs to create the base of the stock. 

Onion: Onion adds a rich, savoury sweetness and depth of flavour to create an aromatic base.

Carrot: Carrot contributes a natural sweetness and subtle earthiness.

Leek: Leeks brings a mild, slightly sweet and onion-like flavor, adding subtle richness and freshness to the stock.

Bay leaf: Bay leaf imparts a fragrant, herbal note that helps to deepen the stock’s flavour with a hint of warmth and complexity.

Thyme: Thyme adds an earthy, slightly lemony and fragrant note, infusing the stock with a layer of aromatic depth.

Flat-leaf parsley: Parsley provides a fresh, bright flavour that lifts the stock, adding herbal notes that complement the other ingredients.

Black peppercorns: Peppercorn introduces a gentle, pungent heat and spice, balancing the sweetness of the vegetables and enhancing the overall savoury profile of the stock.

How to make chicken stock

It’s incredibly simple to make our chicken stock recipe. Begin by thoroughly washing a whole chicken before placing it into a large pot with water. Add the vegetables, peppercorns and herbs, and bring to the boil. As the pot boils, you will notice some residual impurities rise to the surface. Use a spoon or ladle to gently remove this by skimming the surface.

Simmer for 1 hour 30 minutes, then strain the liquid, retaining only the liquid and the whole chicken. If you’d prefer not to waste the other ingredients, you can pick out the herbs and vegetables and puree them with a little of the stock to make a quick vegie soup. Once cooled, the chicken can be stored in an airtight container for later use. Pour the stock into jars and let it cool completely overnight. This will cause any additional fat to rise to the top. The next day, you can use a spoon to remove this hardened fat. 

How to store white chicken stock

Pour the stock into one large or multiple smaller clean jars with an airtight lid. Keep in the fridge or freezer until you’re ready to use. Homemade chicken stock will last up to 3-4 days in the refrigerator, and up to 6 months in the freezer.  If you plan on freezing the entire batch, you can portion the stock into zip-lock bags or even ice cubes for quick access. Thaw frozen stock in the fridge, or run the container under water to help thaw it out. You can also place a frozen block of stock in a saucepan and thaw over medium-low heat.

How to use a white chicken stock

Chicken stock is a great versatile ingredient that can be used in many savoury dishes. These include as a base for soups and stews, as a way to impart extra flavour to cooked grains like rice or couscous, or to make sauces and gravy.

How to use cooked chicken meat

Don’t let the cooked chicken go to waste. Toss it through noodles, add it to a fresh coleslaw, enjoy it in a sandwich, or use it as a base for a chicken soup.  

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