Making Classic Chicken Stock
A good stock isn't about expensive ingredients, but about patience. It is the foundation for almost every soup, sauce, or braise that follows.
Commit to the simmer.
Clear your afternoon so you don't feel tempted to rush the process. If you force the boil, the stock turns opaque and muddy.
- 8-quart stockpot
- fine-mesh strainer
- large bowl or secondary pot
What goes in.
- 4 lbchicken carcasses, wings, or necks
- 2large yellow onions, quartered with skin on
- 3large carrots, cut into 3-inch chunks
- 3celery stalks, cut into 3-inch chunks
- 1 headgarlic, halved horizontally
- 1 bunchfresh parsley stems
- 2dried bay leaves
- 1 tspwhole black peppercorns
- 4 qtcold water
Gentle thermal control
Keep the pot uncovered and set to a level where only a few small bubbles break the surface. Violent bubbling aerates the fat into the water, turning the stock milky.
The method.
Combine
Place all ingredients in the stockpot. Cover with cold water until the ingredients are submerged by an inch.
Slow heating
Bring the water to a bare simmer over medium-low heat. This takes about 20 minutes; watch for the first bubbles.
The long wait
Maintain the bare simmer for 4 hours. Skim off any grey foam that rises to the surface in the first 30 minutes.
Straining
Place a fine-mesh strainer over a clean pot. Carefully pour the stock through, discarding the solids.
Cooling
Chill the stock quickly by setting the pot in an ice bath before moving it to the refrigerator.
Other turns to take.
Roasted Stock
Roast the chicken parts and vegetables at 400°F until deeply browned before adding to the pot for a darker, more intense flavor.
Herb-Forward
Add sprigs of fresh thyme or rosemary in the final hour of simmering.
When it doesn't go to plan.
Always start with cold water to ensure the proteins dissolve slowly, which creates a clearer stock.
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 the stock has a layer of fat on top after chilling, it acts as a seal; leave it until you are ready to use the liquid.
The ones that keep coming up.
Can I use leftover roasted chicken bones?
Yes, they provide excellent flavor. If the chicken was heavily seasoned with salt or strong herbs like lemon-pepper, wash the bones before adding them.
How long does it stay fresh?
It keeps in the refrigerator for 4 days or in the freezer for up to 6 months.
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