Clear Homemade Chicken Stock
Good stock doesn't need a complex recipe; it needs time and patience. Keep the simmer low and avoid stirring, or the liquid will turn cloudy.
Control the clarity
The secret to clear stock is a low, rolling simmer that never reaches a vigorous boil. If you boil it, you emulsify the fats and impurities, resulting in a murky, white-ish broth.
- 8-quart stockpot
- fine-mesh strainer
- cheesecloth
- ladle
What goes in.
- 3-4 lbchicken carcasses, wings, or necks
- 1large yellow onion, quartered
- 2carrots, roughly chopped
- 2celery stalks, roughly chopped
- 1 tspblack peppercorns
- 2bay leaves
- 1 tbspapple cider vinegar
- 4 qtcold water
Maintaining a gentle simmer
Keep the heat at the lowest setting once the pot reaches temperature. You want to see only the occasional small bubble breaking the surface, not constant churning.
The method.
Brown the bones
Roast the chicken parts in a 400°F oven for 30 minutes until deep brown. This adds color and a depth of flavor that unroasted bones lack.
Combine ingredients
Place the bones and aromatics into the stockpot. Cover with cold water by at least two inches and add the vinegar.
Bring to a simmer
Bring the water to a very gentle simmer over medium-low heat. Skim any grey foam that rises to the surface during the first 15 minutes.
Cook
Reduce heat to the lowest setting. Cover partially and simmer for 4 to 5 hours. Avoid stirring the pot.
Strain
Line a fine-mesh strainer with cheesecloth. Ladle the stock through the strainer into a large clean bowl. Discard the solids.
Cool and store
Cool the stock rapidly in an ice-water bath before transferring to containers for the refrigerator.
Other turns to take.
Roasted Vegetable Stock
Omit the chicken bones and increase the amount of carrots and leeks, roasting them until caramelized before simmering.
Herb-Infused Stock
Add a handful of fresh parsley stems and thyme sprigs during the final 30 minutes of cooking.
When it doesn't go to plan.
Always start with cold water; it draws out more flavor and protein from the bones.
Do not add salt during the simmering process; salt the finished dish instead.
If you have a layer of fat on top after refrigerating, lift it off with a spoon; it protects the stock underneath from air.
The ones that keep coming up.
Can I use leftover vegetable scraps?
Yes, but avoid brassicas like broccoli or cauliflower, as they become bitter when boiled for a long time.
How long will this stay good?
It lasts 4 days in the refrigerator or up to 6 months in the freezer.
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