Classic Chicken Stock
A clear, concentrated stock is built by simmering bones and aromatics low and slow without letting the liquid reach a rolling boil. By keeping the surface at a gentle shiver, you prevent the fats and proteins from emulsifying, resulting in a clean-tasting base that won't cloud your finished soups or sauces.
Consistency is your primary goal.
Avoid high heat, which turns the stock cloudy and dull. If you see big bubbles breaking the surface, lower the flame immediately.
- 8-quart heavy-bottomed stockpot
- Fine-mesh strainer
- Large bowl for straining
- Ladle
What goes in.
- 4 lbchicken frames, wings, or necks
- 2large yellow onions, halved with skins left on
- 3large carrots, cut into 3-inch chunks
- 3celery stalks, cut into 3-inch chunks
- 1 headgarlic, halved crosswise
- 1 bunchfresh parsley stems
- 2bay leaves
- 1 tspwhole black peppercorns
- 4 qtcold water
Control the agitation
Keep the water at a temperature where bubbles only occasionally break the surface. Any vigorous motion breaks down the bones and fats into the liquid, causing the cloudy appearance you want to avoid.
The method.
Blanch the bones
Place chicken parts in the pot and cover with cold water. Bring to a boil for 5 minutes, then drain and rinse the bones and the pot thoroughly. This removes the surface impurities that lead to gray, muddy stock.
Combine
Return the clean bones to the pot. Add the onions, carrots, celery, garlic, parsley, bay leaves, and peppercorns. Cover with the 4 quarts of cold water.
The long, slow pull
Bring the pot to a near-boil, then immediately drop the heat to the lowest setting. Maintain a 'shiver' for 4 to 5 hours. Use a ladle to periodically skim off any foam or fat rising to the surface.
Strain and chill
Carefully ladle the liquid through a fine-mesh strainer into a large container. Discard the solids. Let the stock cool on the counter before moving to the refrigerator.
Other turns to take.
Roasted Stock
Roast the bones and vegetables in a 400°F oven until deep brown before adding them to the pot to produce a darker, richer color.
Herb-Forward
Add sprigs of fresh thyme or rosemary during the final hour of cooking for a brighter, more aromatic profile.
When it doesn't go to plan.
Always start with cold water; it extracts proteins more evenly as the temperature rises.
Leave the skins on your onions; they contribute a deep, golden color to the finished liquid.
Do not salt the stock during the cooking process. Keep it unseasoned so you have total control when you eventually use it in a final dish.
The ones that keep coming up.
Why is my stock cloudy?
The heat was too high. Rapid boiling emulsifies the fats and proteins, which should remain separated.
How long does this last?
It will stay fresh in the refrigerator for up to 4 days, or you can freeze it in containers for several months.