Clear Chicken Stock
Good stock is the backbone of a functional kitchen. It does not need fancy ingredients, just patience and a steady hand at the stove.
Control the temperature from the start.
Avoid high heat, which turns a clear stock into a murky one. Your goal is a slow, steady extraction of flavor, not a violent boil.
- 8-quart heavy-bottomed stockpot
- Fine-mesh strainer
- Large ladle
- Cheesecloth
What goes in.
- 4 lbchicken carcasses, wings, or necks
- 1large yellow onion, quartered
- 2large carrots, cut into 3-inch chunks
- 2celery stalks, including leaves
- 1head of garlic, halved horizontally
- 1 tspwhole black peppercorns
- 2fresh bay leaves
- 4 qtcold filtered water
Simmer, Never Boil
If the stock bubbles vigorously, the fat and proteins will bind to the water, resulting in a cloudy, greasy liquid. A true stock should show only a few small bubbles breaking the surface every few seconds.
The method.
Prep the chicken
Rinse the bones under cold water. If using raw parts, blanch them for two minutes in boiling water and drain to remove excess surface proteins before starting the main cook.
Combine
Place bones and vegetables into the stockpot. Cover with cold water by at least two inches.
The first skim
Bring the pot to a very low heat. As it approaches a simmer, a grey foam will rise to the top. Use your ladle to gently lift this foam off and discard it.
Long simmer
Add the peppercorns and bay leaves. Maintain the low heat for at least 3 hours. Do not stir, as this will break apart the bones and cloud the liquid.
Strain
Line your strainer with a double layer of cheesecloth. Carefully ladle the stock through the cloth into a clean container, being careful not to tip the pot and disturb the sediment at the bottom.
Other turns to take.
Roasted Stock
Roast the chicken bones and vegetables in a 400°F oven until deep brown before adding to the pot for a darker, deeper color and flavor.
Herb-Infused
Add a bundle of fresh thyme or parsley stalks during the last 30 minutes of simmering.
When it doesn't go to plan.
Always start with cold water; it helps extract more gelatin from the bones, which gives the finished stock its body.
Do not add salt while the stock is simmering. Reduce the stock to your desired concentration first, then season at the very end.
Cool the stock quickly by placing the container in an ice bath before moving it to the refrigerator.
The ones that keep coming up.
Can I use chicken skin?
Keep the skin to a minimum. Excess fat creates a greasy film that is difficult to skim off completely.
Why did my stock turn out white and cloudy?
You likely let the water boil. The agitation breaks up the proteins and fat, forcing them into the liquid.
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