Making Basic Chicken Stock
Good stock relies on the ratio of bones to water and a slow, gentle simmer. Avoid the temptation to boil it aggressively, which clouds the liquid and makes it taste thin.
Commit to the simmer
Clear your afternoon so the pot can sit undisturbed on the back burner. The difference between a murky stock and a clean one is patience and a steady, low heat.
- 8-quart stockpot
- fine-mesh strainer
- large bowl
- ladle
What goes in.
- 4 lbchicken backs, wings, or carcasses
- 2large yellow onions, quartered (skin on is fine for color)
- 3carrots, scrubbed and cut into large chunks
- 3celery stalks, including leaves, cut into chunks
- 1head of garlic, halved crosswise
- 1 tspblack peppercorns
- 2dried bay leaves
- 4 qtcold water
Control the bubble
Maintain a 'lazy simmer' where only one or two bubbles break the surface per second. A rolling boil emulsifies the fat into the water, turning the stock opaque.
The method.
Combine ingredients
Place the chicken bones, vegetables, garlic, peppercorns, and bay leaves into the stockpot and cover with the cold water.
Bring to temperature
Place the pot over medium-high heat. Watch closely as it approaches a simmer; as soon as it nears a boil, turn the heat to its lowest setting.
Skim the surface
Use a spoon to lift away the grey foam that rises to the top during the first twenty minutes. This keeps the finished stock clear.
Simmer
Let the pot sit for 4 hours. Do not stir it, as moving the bones breaks them apart and clouds the liquid.
Strain
Place the fine-mesh strainer over a large bowl and ladle the stock through it. Discard the spent bones and vegetables.
Cool
Let the stock reach room temperature before moving the bowl to the refrigerator. Once chilled, a layer of fat will solidify on top, which you can easily lift off.
Other turns to take.
Roasted Stock
Roast the bones and vegetables in a 400°F oven for 45 minutes until deep brown before starting the simmer for a darker, deeper color.
Herbal Base
Add a handful of fresh parsley stems and a sprig of thyme during the final hour of simmering for brightness.
When it doesn't go to plan.
Always start with cold water to help clarify the stock as it slowly heats up.
If your stock tastes weak, return the liquid to the pot and simmer it uncovered for another hour to reduce and concentrate the flavor.
Store stock in wide-mouth glass jars or freezer-safe bags; leave an inch of space at the top to allow for expansion if freezing.
The ones that keep coming up.
Should I add salt to my stock?
Keep it unseasoned. You want a neutral base so you can adjust the salt level later depending on the final dish you are cooking.
Can I reuse the bones?
Once they have simmered for 4 hours, the bones have given up their collagen and flavor. They are spent; discard them.