Clear Homemade Chicken Stock
Chicken stock is a matter of patience and temperature control. You need to pull flavor from bones and aromatics by keeping the liquid at a gentle simmer, never a rolling boil, which clouds the final product. Strain it through a fine-mesh sieve and cool it rapidly to ensure it keeps in the fridge for up to five days or indefinitely in the freezer.
Commit to the simmer
Avoid high heat once the pot comes to a boil. If you boil the stock, the fats and proteins emulsify, turning the liquid milky rather than clear.
- 8-quart stockpot
- fine-mesh sieve
- ladle
- large bowl
What goes in.
- 4 lbchicken carcasses, wings, or backs
- 2large yellow onions, quartered with skins on
- 3carrots, cut into large chunks
- 3celery stalks, including leaves
- 1head of garlic, halved crosswise
- 1 tspwhole black peppercorns
- 3fresh bay leaves
- 4 qtcold water
Cold Water Start
Always start with cold water to slowly extract collagen and proteins; dumping boiling water over bones traps the impurities inside.
The method.
Prep the pot
Place the chicken bones into the stockpot and cover with 4 quarts of cold water.
Bring to temperature
Place over medium-high heat. As it nears a boil, a grey foam will rise to the top; use your ladle to skim this off and discard it.
Add aromatics
Once the surface is clear, add the onions, carrots, celery, garlic, peppercorns, and bay leaves. Reduce heat to the lowest setting.
Simmer
Cover partially and let it simmer for 4 hours. You want to see only the occasional small bubble breaking the surface.
Strain
Remove the large bones and vegetables with a slotted spoon. Pour the remaining liquid through your fine-mesh sieve into a large bowl. Discard solids.
Chill
Let the stock reach room temperature before moving it to the refrigerator. Once chilled, you can lift off the layer of fat that solidifies on top.
Other turns to take.
Roasted Stock
Roast the bones and vegetables in a 400°F oven for 45 minutes until browned before adding to the pot for a deeper, darker color.
Herb-Infused
Add stems of fresh thyme or parsley during the final 30 minutes of simmering.
When it doesn't go to plan.
Do not add salt while cooking; salt your final dish instead to maintain control over the seasoning.
Save chicken trimmings in a freezer bag until you have enough to fill the pot.
If you want crystal clear stock, strain it through a layer of dampened cheesecloth.
The ones that keep coming up.
Why is my stock cloudy?
You likely boiled the pot too hard, which emulsified the fats into the water.
Can I leave the onion skins on?
Yes, the papery skins contribute a rich golden color to the stock.
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