Clear Homemade Chicken Stock
Good stock doesn't require a recipe so much as a collection of parts. It is a way to transform the bones from your Sunday roast or a fresh carcass into a foundational liquid that makes your kitchen smell like home.
Don't rush the extraction.
The secret is in the low simmer; a rolling boil will emulsify the fat and turn your stock cloudy. Use cold water to start so the collagen has time to release slowly from the marrow.
- large stockpot (8-10 quart)
- fine-mesh strainer
- ladle
- large bowl
What goes in.
- 4 lbchicken carcasses, wings, or necks
- 2 largeyellow onions, skin on, halved
- 3 stalkscelery, including leaves, chopped
- 3 largecarrots, cut into chunks
- 1 headgarlic, halved crosswise
- 1 bunchfresh parsley stems
- 1 tbspblack peppercorns
- 2bay leaves
- 4 qtcold filtered water
Skimming the Scum
In the first twenty minutes of simmering, grey foam will rise to the surface. Skim this off religiously with a spoon to ensure your final product is crystal clear rather than murky.
The method.
Prep the aromatics
Place the onions, carrots, celery, and garlic into the bottom of the cold stockpot.
Add the chicken
Nestle the chicken bones on top of the vegetables. Pour in the cold water until everything is just covered.
Initial heat
Bring the pot to a bare simmer over medium-high heat. Do not let it reach a full boil.
Skim
As soon as bubbles form at the edges, drop the heat to low. Use your ladle to remove the grey foam forming on top.
Simmer
Add the parsley, peppercorns, and bay leaves. Leave the pot partially covered and simmer for 4 hours.
Strain
Remove the large bones and vegetables with tongs. Pour the liquid through a fine-mesh strainer into a large bowl.
Cool
Chill the stock in the refrigerator overnight. Once cold, you can easily lift off the layer of fat that has hardened on the surface.
Other turns to take.
Dark Roasted Stock
Roast the chicken bones and vegetables in a 400°F oven until deep brown before adding to the pot for a deeper, nuttier flavor.
When it doesn't go to plan.
Do not add salt during the simmering process; wait until you use the stock for a specific dish so you can control the seasoning.
If you have a partial bag of bones, keep them in the freezer until you have enough to fill your pot.
If you want to keep the stock for long periods, portion it into quart-sized containers and freeze.
The ones that keep coming up.
Why does my stock taste thin?
You likely used too much water or not enough connective tissue, such as chicken wings or feet, which are loaded with collagen.
Can I use onion skins?
Yes, leaving the papery brown skins on the onions provides a rich, golden color to the final stock.
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