Clear Chicken Stock Recipe

Name: Clear Chicken Stock Recipe
Prep time: 10 min
Cook time: 1 h 30 min
Yield: Makes 4-5 Litres
Cuisine: middle eastern

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roubashahin.com.au

Mains

This basic chicken stock is my go-to! It’s clear, full of flavour, and perfect to keep in the freezer for quick meals.

PREP TIME

10 minutes

COOK TIME

1 hour 30 minutes

SERVES

Makes 4-5 Litres

About this recipe

There’s nothing quite like homemade chicken stock—it’s comforting, wholesome, and adds so much depth to your cooking. I always say, if you’ve got stock in the freezer, you’re halfway to a delicious meal. This basic clear chicken stock is the one I make on repeat. It’s light but flavourful, made with everyday ingredients, and incredibly versatile.

While there are many types of stocks and broths, I like to keep this one simple and clear. That way, it becomes a base for so many of my favourite recipes—from soups and risottos to rice dishes and even quick weeknight meals. It brings everything together in the most delicious way. Once you’ve made this, you’ll start noticing the difference in every dish.

Keep a batch in your freezer, and you’ll be ready to make comforting dishes like my Easy Lemon Herb Chicken, One Pot Fish Risotto, or even my Ruz with Lahme – Lamb and Rice, where you can swap water for stock. The result is richer, heartier, and so much more flavourful.

Ingredients

2 chicken carcasses
1 onion cut into ¼’s
a few sprigs of parsley
1 carrot cut in half
6 peppercorns (whole)
1 celery stick cut in half
2 bay leaves
1 cinnamon stick
2 whole cloves
6 liters cold water

Notes from Rouba

Always start with cold water—it helps draw out the flavour slowly.
Don’t skip the skimming—it’s the secret to a clear, clean broth.
Stock freezes beautifully. Store in 1-cup or 2-cup portions for convenience.
If you want an even clearer stock, strain it twice or through a muslin cloth.
If you want to use the chicken in your final dish, swap the carcass for a whole chicken or chicken pieces. This way, you get both flavourful stock and tender cooked chicken.

Method

Step 1. Prepare the Stock Base

Place the carcass into a large pot, followed by the onion, carrot, celery, bay leaves, cinnamon, cloves, parsley, and peppercorns. Pour over the cold water to cover everything.

Step 2. Simmer and Skim

Bring the pot to a boil over medium-high heat. As it heats, skim off any froth or impurities that rise to the surface using a ladle or spoon—this is key for a clear broth. Once boiling, reduce the heat to a gentle simmer and continue to cook uncovered for 1½ hours. Keep an eye on the surface, skimming as needed. Towards the end, season lightly with salt to taste.

Step 3. Strain and Store

Once the stock is ready, carefully remove the chicken carcass using tongs or a slotted spoon and discard it. Then strain the liquid through a fine sieve or cheesecloth into a large bowl or jug, discarding the remaining solids. Let the stock cool completely before transferring it into containers for refrigeration or freezing. You can also portion it out for easy weeknight cooking.