Chicken Stock

Name: Chicken Stock
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Cuisine: Mexican, Latin American, American
Ingredients: Bones from a 1.5kg chicken, or 45g wings / drumsticks, or leftover bones from a roasted chicken; 1 large carrot; 2 celery sticks; 2 leeks; 2 bay leaves; 2 sprigs thyme; 2.25 litres water; 1 tsp salt

5 steps

Prep:15minCook:2h

A recipe for a traditional Mexican caldo de pollo, or chicken broth, from Rick Stein’s The Road to Mexico cookbook, from the section on traditional staples. It’s a great recipe for when you’re poorly, or looking for a tasty and healthy soup base. It makes about 1.75 litres. For the chicken, use bones from a 1.5kg chicken, or 45g wings / drumsticks, or leftover bones from a roasted chicken.

Updated at: Wed, 12 Jun 2024 14:18:07 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories367.2 kcal (18%)

Total Fat24.7 g (35%)

Carbs3.7 g (1%)

Sugars1.3 g (1%)

Protein30.8 g (62%)

Sodium523.1 mg (26%)

Fiber0.9 g (3%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

1.5kgchicken

Bones from, or leftover bones from a roasted chicken

1 tspsalt

Instructions

Step 1

Roughly chop the celery and carrot, and slice the leeks.

Step 2

Put all of the ingredients into a large pan and bring to a boil, skimming any scum from the surface.

Step 3

Leave to simmer very gently for 2 hours. It’s important not to let the stock boil as that emulsifies the fat from the chicken and makes the stock cloudy.

Step 4

Strain the stock through a sieve, then simmer a little to concentrate the flavour if necessary.

Step 5

If not using the stock immediately, leave it to cool, then chill or freeze for later use.