Making Chicken Stock from Leftover Carcasses
A roasted chicken shouldn't end in the bin. Stripping the bones and simmering them with garden scraps and aromatics extracts collagen and minerals that turn plain water into a foundation for any soup or braise.
Gather as you go
Keep a freezer bag for onion skins, carrot ends, and celery tops throughout the week to add depth to your stock. Never use cruciferous vegetables like broccoli or cauliflower, as they turn bitter during a long boil.
- large stockpot (8-quart)
- fine-mesh sieve
- large glass jar or airtight container
What goes in.
- 2-3roasted chicken carcasses
- 1large yellow onion, quartered (skin on is fine for color)
- 2carrots, roughly chopped
- 2celery stalks, roughly chopped
- 3cloves of garlic, smashed
- 1 tspwhole black peppercorns
- 2bay leaves
- 4 quartscold water
Simmer, don't boil
If you boil the bones aggressively, you emulsify the fat and proteins into the water, resulting in a murky stock. A slow, lazy bubble keeps the liquid translucent and golden.
The method.
Prep the pot
Place the carcasses and vegetables into your stockpot. If the bones are large, break them with your hands so they fit comfortably.
Add water
Pour in enough cold water to just cover the bones. Do not overfill, or the stock will be thin and lack intensity.
Bring to a heat
Place on the stove over high heat until you see the first bubbles break the surface. Immediately reduce the heat to the lowest setting.
Simmer
Maintain a very gentle simmer for 4 hours. Skim off any grey foam or excess fat that rises to the top during the first 30 minutes.
Strain
Place your sieve over a large bowl and pour the contents of the pot through it. Press lightly on the solids with the back of a spoon to extract every drop of liquid, then discard the solids.
Cool and store
Let the stock cool to room temperature before transferring to jars. If a layer of fat forms on top after chilling, it acts as a seal; leave it until you are ready to use the stock.
Other turns to take.
Roasted Bone Stock
Roast the raw or used bones in a 400°F oven for 30 minutes before simmering to create a darker, richer color.
Herbed Stock
Add fresh parsley stems, thyme sprigs, or a piece of kombu during the final hour of simmering.
When it doesn't go to plan.
Cool the stock quickly by placing the container in an ice bath in the sink before putting it in the fridge.
If your stock doesn't gelatinize when cold, you didn't have enough connective tissue; try adding a chicken foot or a wing tip next time.
Do not salt your stock during the cooking process. Salt it only when you eventually use it in a final dish.
The ones that keep coming up.
Can I reuse the bones?
Once you have simmered them for 4 hours, they are spent. They will not provide further flavor.
Is it okay to use onion skins?
Yes, they add a beautiful golden-brown hue to the stock.
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