Basic Chicken Stock
Chicken stock is the result of a long, gentle simmer of bones, aromatic vegetables, and water. You are looking to extract collagen and flavor, which requires low heat and time rather than a rolling boil. Once strained and chilled, a successful stock will have a gelatinous, trembling consistency when cold.
Consistency is about the simmer, not the ingredients.
Avoid high heat, which turns the stock cloudy. Keep the liquid at a bare tremble, just an occasional bubble breaking the surface.
- 8-quart heavy-bottomed stockpot
- Fine-mesh strainer
- Large bowl or container
- Ladle
What goes in.
- 4 lbchicken carcasses, wings, or necks
- 2large yellow onions, quartered
- 3large carrots, cut into chunks
- 3celery stalks, cut into chunks
- 1 headgarlic, halved horizontally
- 1 bunchfresh parsley stems
- 2bay leaves
- 1 tspwhole black peppercorns
- 4 qtcold water
The Gentle Simmer
Never let the pot reach a hard boil. Turbulence emulsifies the fat into the water, resulting in a murky, greasy stock; a quiet surface keeps it clear.
The method.
Combine
Place the chicken bones into the stockpot and cover with cold water. Bring to a bare simmer over medium-high heat.
Skim
As the liquid heats, gray foam will rise to the surface. Use a ladle to skim this off until the surface looks clean.
Aromatics
Add the onions, carrots, celery, garlic, parsley, bay leaves, and peppercorns. Lower the heat to maintain a very gentle simmer.
Extract
Simmer uncovered for 4 hours. If the water level drops below the bones, add just enough to keep them submerged.
Strain
Remove the pot from the heat. Carefully strain the stock through a fine-mesh sieve into a large container, discarding the solids.
Cool
Let the stock sit until it reaches room temperature, then refrigerate. Once cold, any fat that has risen to the top will solidify and can be easily lifted off.
Other turns to take.
Roasted Stock
Roast the bones and vegetables at 400°F (200°C) for 45 minutes until browned before starting the simmer for a deeper, darker color.
Poultry Herb Stock
Add sprigs of fresh thyme or rosemary during the final hour of simmering.
When it doesn't go to plan.
Always start with cold water; it draws out more flavor and protein than starting with warm water.
Do not add salt during the simmering process. You want to control the seasoning when you eventually use the stock in a final dish.
Stock freezes well in ice cube trays for easy measurement in later recipes.
The ones that keep coming up.
Why is my stock cloudy?
The heat was likely too high, or you didn't skim the foam from the surface early in the process.
Can I use leftover cooked bones?
Yes, roasted or boiled bones work fine, though the flavor will be slightly milder than raw bones.
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