Authentic Chicken Stock Recipe – Cinnamon & Bay Leaf Infused

Last Updated on 2 months by Neha Deshmukh

Authentic Chicken Stock Recipe – Cinnamon & Bay Leaf Infused

Hey everyone! There’s something truly magical about homemade stock, isn’t there? It’s the foundation of so many incredible dishes, and honestly, once you’ve tasted the real deal, you’ll never go back to store-bought. I first started making my own chicken stock years ago, and it’s become a weekend ritual – the house smells amazing while it simmers. Today, I’m sharing my go-to recipe for a deeply flavorful, cinnamon & bay leaf infused chicken stock. It’s a little different from what you might find elsewhere, leaning into the beautiful whole spice traditions we have in Indian cooking.

Why You’ll Love This Recipe

This isn’t just any chicken stock. It’s rich, aromatic, and packed with flavour thanks to the use of chicken carcasses and a generous helping of warming spices. It’s incredibly versatile – perfect for soups, stews, risottos, or as a base for your favourite Indian curries. Plus, making your own stock is a fantastic way to reduce food waste!

Ingredients

Here’s what you’ll need to create this liquid gold:

• 1 kg chicken carcasses
• 1.5 ltr water (about 6 cups)
• 2 bay leaves
• 1 big stick cinnamon (about 3 inches)
• 1 whole garlic head, halved horizontally
• 1 onion, roughly chopped
• 1 tbsp black peppercorn
• Salt to taste
• 1 large carrot, roughly chopped
• 2 big celery stalks, roughly chopped

Ingredient Notes

Let’s talk ingredients for a sec! Using chicken carcasses is the key to a really robust stock. They have so much more collagen and flavour than just bones. Don’t worry if they look a little…rustic! That’s where all the goodness is.

The cinnamon stick adds a lovely warmth and subtle sweetness. It’s a touch you don’t often see in Western stocks, but it’s a common flavouring in many Indian kitchens. We love using whole spices because they impart a cleaner, brighter flavour.

Speaking of which, we always use whole spices in our stock making. They release their flavour slowly and evenly, creating a more complex and nuanced taste. It’s a little detail that makes a big difference! And don’t skimp on the garlic – a whole head might seem like a lot, but it mellows out beautifully during simmering.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, grab your largest pot or pressure cooker. Add the chicken carcasses, water, bay leaves, cinnamon stick, garlic, onion, peppercorns, salt, carrot, and celery.
2. If you’re using a pressure cooker, seal the lid and cook on high flame for one whistle. Then, reduce the heat to low and simmer for 15 minutes. Remember to let the pressure release naturally before opening the lid!
3. If you’re using a regular pot, bring everything to a boil, then reduce the heat to low, cover, and simmer for at least 3-4 hours. The longer it simmers, the richer the flavour will be.
4. Once cooked, let the stock cool completely. This is important!
5. Now, strain the stock through a fine-mesh sieve lined with cheesecloth (if you have it) to remove all the solids.
6. Finally, transfer the beautiful, golden liquid to sterilized glass bottles.

Expert Tips

• Don’t be afraid to add other vegetable scraps to the stock – onion skins, carrot tops, and parsley stems all add extra flavour.
• Skim off any foam that rises to the surface during simmering. This will give you a clearer stock.
• For a richer stock, roast the chicken carcasses in the oven for 30 minutes before adding them to the pot.
• Taste and adjust the seasoning as needed. Remember, you can always add more salt, but you can’t take it away!

Variations

• Low-Sodium Variation: Omit the salt altogether and add it to your final dish. This is great if you’re watching your sodium intake.
• Slow Cooker Adaptation: This recipe works beautifully in a slow cooker! Simply combine all the ingredients and cook on low for 8-10 hours.
• Freezer-Friendly Tips: I always make a big batch and freeze it in portions. Use ice cube trays for small amounts, or freeze in larger containers for bigger recipes. My dadi (grandmother) always said freezing preserves the flavour beautifully!
• Using Different Poultry: Feel free to use turkey or duck carcasses instead of chicken for a different flavour profile.

Serving Suggestions

Honestly, the possibilities are endless! This stock is amazing:

• As a base for chicken noodle soup.
• In risottos for an extra layer of flavour.
• As the liquid for cooking rice or quinoa.
• And, of course, as the foundation for your favourite Indian curries and biryanis!

Storage Instructions

• Refrigerator: Store in the refrigerator for up to two weeks.
• Freezer: Freeze for up to 3 months.

FAQs

Q: What is the best way to sterilize glass bottles for stock storage?

A: Wash the bottles and lids in hot, soapy water. Then, place them in a boiling pot of water for 10 minutes. Carefully remove them and let them air dry completely before filling with stock.

Q: Can I use chicken bones instead of carcasses?

A: You can, but the stock won’t be as rich or flavourful. Carcasses have more collagen, which gives the stock a lovely body.

Q: How can I tell if my stock has gone bad?

A: If it smells off, looks cloudy, or has any mold growing in it, discard it.

Q: What are the benefits of using whole spices versus ground spices in stock?

A: Whole spices release their flavour more slowly and evenly, resulting in a more complex and nuanced taste. Ground spices can make the stock taste bitter.

Q: Can this stock be used as a base for other Indian dishes like biryani or curries?

A: Absolutely! It’s fantastic. It adds a depth of flavour that you just can’t get with water. It’s a game changer for biryani, especially!

Enjoy! Let me know if you try this recipe and how it turns out. I love hearing from you all.