Clear Chicken Bone Broth
This is not a quick stock; it is a slow process that requires attention only in the first twenty minutes. Once the initial foam is cleared, the broth essentially finishes itself.
Clarity comes from stillness
Avoid rushing the process with high heat, which emulsifies fats into the water and turns your broth cloudy. Use cold water to start, as this helps proteins dissolve slowly.
- 8-quart heavy-bottomed stockpot
- Fine-mesh sieve
- Large ladle
- Cheesecloth
What goes in.
- 4 lbchicken backs, necks, and feet
- 1 largeyellow onion, halved (skin on)
- 2carrots, roughly chopped
- 2 stalkscelery, chopped
- 1 headgarlic, halved crosswise
- 1 tbspwhole black peppercorns
- 3dried bay leaves
- 4 qtcold filtered water
Skimming the scum
In the first 20 minutes of heating, grey foam will rise to the surface. Gently skim this away with a ladle until the surface remains clear, ensuring a clean flavor profile.
The method.
Blanch the bones
Place bones in the stockpot, cover with cold water, bring to a simmer, and boil for 5 minutes. Drain, rinse bones under cold water, and clean the pot.
Simmer
Return bones to the clean pot. Add vegetables, spices, and fresh cold water. Bring to a bare simmer—just an occasional bubble breaking the surface.
Remove foam
As the pot approaches a simmer, skim the grey proteins off the top until the surface is clear. Do not stir.
Extract
Maintain a low, consistent temperature for 5 to 6 hours. Do not let it boil.
Strain
Line a fine-mesh sieve with cheesecloth. Gently ladle the liquid through the sieve into a clean container. Do not press on the solids.
Other turns to take.
Ginger-Scallion
Add a 3-inch piece of smashed ginger and 4 scallions during the final hour for a brighter finish.
Roasted Base
Roast the bones and vegetables in a 400°F oven until golden brown before adding to the pot for a deeper, nuttier color.
When it doesn't go to plan.
Cool the broth rapidly in an ice bath before refrigerating to ensure safety and improve shelf life.
The layer of fat that solidifies on top after chilling acts as a seal; keep it intact until you are ready to use the broth.
Using chicken feet is the secret to a broth that turns into a firm jelly when cold.
The ones that keep coming up.
My broth is cloudy, what happened?
The heat was too high, causing the fats to emulsify into the water. Next time, keep the liquid at a very gentle simmer.
Can I add salt during the simmer?
Keep it unseasoned. Adding salt early can make the broth overly salty once it reduces, and it's better to season the final dish you use it in.
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