Making Proper Chicken Stock
Chicken stock is the result of a long, slow simmer of raw or roasted bones, aromatic vegetables, and cold water. By keeping the heat low enough to prevent a rolling boil, you ensure the liquid remains clear rather than cloudy, pulling the collagen from the joints into a clean, base-layer foundation for soups, braises, and pan sauces.
Start with cold water, never hot.
Using cold water allows the temperature to rise gradually, which helps clarify the stock by preventing impurities from locking into the liquid immediately.
- 8-quart heavy-bottomed stockpot
- Fine-mesh strainer
- Large bowl
- Ladle
What goes in.
- 4 lbchicken carcasses, wings, or necks
- 2yellow onions, unpeeled and halved
- 3carrots, roughly chopped
- 3 stalkscelery, including leaves, chopped
- 1 headgarlic, halved crosswise
- 1 small bunchfresh parsley
- 2bay leaves
- 1 tspwhole black peppercorns
- 4 qtcold water
Avoid the boil
A vigorous boil emulsifies fats and particles into the stock, turning it milky. Keep the surface at a bare, occasional shudder—just one bubble breaking the surface every few seconds.
The method.
Combine the ingredients
Place the chicken bones and all vegetables into your stockpot. Pour the cold water over the top until everything is submerged by an inch.
Bring to a low heat
Place the pot on the burner over medium-high heat. Watch closely. As soon as you see the first bubbles form, turn the heat down to the lowest setting.
Skim the surface
During the first 30 minutes, foam and gray proteins will rise to the top. Use a wide spoon or ladle to skim this off and discard it to ensure a clean flavor.
Simmer undisturbed
Leave the pot uncovered or partially covered. Maintain that bare simmer for 4 hours. Do not stir it.
Strain the stock
Place a fine-mesh strainer over a large bowl or clean pot. Carefully pour the contents through. Press gently on the solids once, then discard them.
Cool and store
Let the stock cool to room temperature before moving it to the refrigerator. Once chilled, a layer of fat will harden on the surface; you can lift this off and discard it.
Other turns to take.
Roasted Stock
Roast the bones and vegetables in a 400°F oven for 45 minutes until deep brown before adding them to the pot for a darker, richer color.
Ginger-Scallion Stock
Add a 2-inch piece of smashed ginger and four scallions during the final hour of simmering for a brighter, aromatic profile.
When it doesn't go to plan.
Don't add salt during the simmer; reduce the stock first, then season it when you use it for a final dish to prevent it from becoming too briny.
Keep a gallon freezer bag in your freezer to collect clean vegetable scraps like onion ends, carrot peels, and mushroom stems, and use these for your next batch of stock.
If you have extra time, cool the stock in an ice bath to get it into the refrigerator faster, which helps with overall freshness.
The ones that keep coming up.
Can I leave the onion skins on?
Yes, leaving the papery brown skins on the onions adds a golden hue to the stock without affecting the flavor.
Why did my stock turn out cloudy?
It likely boiled too hard or you stirred it too much while it was cooking. It is still safe to eat, though it won't be clear.
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