Making Homemade Chicken Stock
A good stock relies on patience rather than technique. By keeping the liquid at a barely visible simmer, you prevent the fats from emulsifying, ensuring the final product remains clear instead of cloudy.
Consistency is about the simmer
If the pot boils, the fat will mix into the water, making the stock murky. Keep it at a gentle tremble.
- 8-quart stockpot
- fine-mesh sieve
- large mixing bowl
- ladle
What goes in.
- 4 lbchicken carcasses, wings, or necks
- 2 largeyellow onions, skin on and quartered
- 3carrots, cut into large chunks
- 3 stalkscelery, including leaves
- 1 headgarlic, sliced in half horizontally
- 1 bunchfresh parsley
- 1 tbspwhole black peppercorns
- 4 qtcold water
Cold Water Start
Always start with cold water to allow the impurities to rise slowly to the surface, where they can be skimmed off before the liquid reaches a simmer.
The method.
Combine ingredients
Place the chicken, vegetables, and aromatics into the stockpot. Cover with cold water until the ingredients are submerged by about an inch.
Skim the top
Bring the water to a slow heat. As grey foam rises to the surface, use your ladle to scrape it off and discard it.
Simmer gently
Once the liquid is clean, reduce the heat to low. Cover partially and let it cook for 3 to 4 hours. You want small bubbles breaking the surface occasionally, not a rolling boil.
Strain
Place a fine-mesh sieve over a large bowl and carefully pour the stock through. Do not press on the vegetables, or you will cloud the broth.
Cool
Chill the stock quickly by placing the bowl in an ice bath. Once cool, transfer to containers and refrigerate.
Other turns to take.
Roasted Stock
Roast the bones and vegetables in a 400°F oven until deep brown before adding to the pot for a darker, more intense flavor.
Herb-Forward
Add sprigs of thyme or a bay leaf during the final hour of cooking for a brighter aroma.
When it doesn't go to plan.
Save chicken scraps, such as wings or backs, in a freezer bag until you have enough to fill your pot.
Do not salt your stock while cooking. Salt should be added only when you use the stock for a specific dish, so you have full control over the seasoning.
A layer of fat will solidify on top of the refrigerated stock. This acts as a seal; leave it in place until you are ready to use the stock.
The ones that keep coming up.
Why is my stock cloudy?
You likely boiled the liquid instead of simmering it. High heat emulsifies the fat and proteins, which clouds the broth.
How long does it last?
It will keep in the refrigerator for up to 4 days or in the freezer for up to 3 months.
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