Making Basic Chicken Stock
A reliable stock is the backbone of a functional kitchen. By using the bones left over from a roast or a pack of raw wings, you capture the depth that store-bought cartons simply cannot replicate.
The clarity of your stock depends on heat management.
Avoid high heat, which emulsifies the fats and minerals into the water, resulting in a murky liquid. Aim for a gentle tremble on the surface.
- 8-quart stockpot
- fine-mesh strainer
- large bowl
- ladle
What goes in.
- 4 lbchicken carcasses, wings, or backs
- 2large yellow onions, quartered with skin on
- 3carrots, roughly chopped
- 3celery stalks, roughly chopped
- 1 headgarlic, halved crosswise
- 1 bunchfresh parsley
- 2bay leaves
- 1 tspwhole black peppercorns
- 4 qtcold water
Maintaining a Gentle Simmer
Keep the heat at the lowest possible setting so only one or two bubbles break the surface at a time. This prevents the proteins from swirling into the liquid, ensuring a translucent, clean stock.
The method.
Combine ingredients
Place all chicken pieces and vegetables into the stockpot. Cover with cold water until the ingredients are submerged by about an inch.
Bring to a low heat
Set the burner to medium-low. Watch the pot until you see wisps of steam; this will take about 20 minutes. Do not let it boil.
Simmer
Lower the heat to maintain a constant, slow simmer for 4 hours. Skim off any gray foam that rises to the surface during the first 30 minutes.
Strain
Place the fine-mesh strainer over a large heat-proof bowl. Ladle the liquid through the strainer, discarding the solids once they have been pressed of their liquid.
Cool
Let the stock reach room temperature before moving it to the refrigerator. Once chilled, a layer of fat will form on top, which you can easily lift off.
Other turns to take.
Roasted Stock
Roast the bones and vegetables in a 400°F oven until browned before adding to the pot for a deeper, nuttier color.
Clear Consommé Base
Omit the carrots and onions to keep the stock light and neutral for delicate sauces.
When it doesn't go to plan.
Save onion skins and celery ends in a bag in your freezer to add to your stock pot later.
Never add salt to your stock while it simmers; salt it only when you use it in a final dish to control the seasoning.
If you have extra space, freeze the finished stock in ice cube trays for easy portioning in future recipes.
The ones that keep coming up.
Why did my stock turn cloudy?
The stock was likely boiled too vigorously, which emulsified the fat and marrow into the liquid. It will still taste fine, but it will lose its clarity.
How long will this stay good?
Stored in an airtight container, it lasts 4 days in the refrigerator or up to 6 months in the freezer.
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