Making Proper Chicken Stock
A good stock serves as the quiet foundation for almost everything else in the kitchen. Once you stop relying on store-bought cartons and start keeping your own golden, gelatinous liquid on hand, the flavor of your soups and sauces changes entirely.
Consistency starts with cold water.
Always start with cold water to ensure the proteins and impurities release slowly, creating a clear, clean-tasting base. Save your roasted carcasses in the freezer until you have enough to fill a large stockpot.
- 8-quart stockpot
- Fine-mesh sieve
- Ladle
- Large glass storage jars
What goes in.
- 4 lbchicken carcasses, wings, or necks
- 2yellow onions, halved with skins left on
- 3carrots, roughly chopped
- 3celery stalks, roughly chopped
- 1 headgarlic, halved crosswise
- 5fresh parsley sprigs
- 1bay leaf
- 1 tspwhole black peppercorns
- 4 qtcold filtered water
Keep it at a shiver
Never let the pot reach a rolling boil. A gentle, sporadic bubble preserves the clarity of the stock; a boil agitates the fat and debris, permanently clouding the finished liquid.
The method.
Brown the bones
If using raw bones, roast them in a 400°F oven for 30 minutes until golden. This adds depth and color.
Combine
Place the bones and vegetables into the pot. Cover with cold water until the ingredients are submerged by an inch.
Initial skim
Bring the water to a near-boil over medium heat. As the foam rises to the top, skim it off with your ladle and discard it.
Low and slow
Reduce heat to low. Keep the liquid at a very gentle simmer for 4 hours. Do not cover the pot.
Strain
Remove the solids with a slotted spoon, then pour the liquid through a fine-mesh sieve into a large container.
Chill
Cool the stock completely in the refrigerator. A solid layer of fat will form on top, which acts as a seal; keep it intact until you are ready to use the stock.
Other turns to take.
Dark Stock
Roast the vegetables alongside the bones until charred before starting the simmer to achieve a deeper, nuttier flavor.
Herb-Forward
Add fresh thyme sprigs or a handful of leek greens during the final hour of simmering.
When it doesn't go to plan.
Discard the onion skins if you want a lighter, clearer stock; keep them if you prefer a deeper amber color.
Never add salt to your stock while cooking. Salt should be adjusted only when the stock is used in a final dish.
If your stock doesn't turn into a jelly when chilled, it lacks enough collagen. Add more chicken feet or wings next time.
The ones that keep coming up.
Can I reuse the bones?
No. Once you have simmered the bones for four hours, they have given up all their flavor and structure.
How long does it stay fresh?
It keeps in the refrigerator for up to 5 days, or in the freezer for up to 6 months.
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