Making Proper Chicken Stock
Good stock is the foundation of a working kitchen. By extracting flavor and gelatin from bones rather than relying on salt or additives, you create a base that gives body to soups, sauces, and grains.
The bones determine the quality.
Use a mix of roasted chicken carcasses and raw, meaty wings or necks for the best flavor and body. Never let the stock reach a rolling boil, or it will become cloudy.
- 8-quart stockpot
- fine-mesh strainer
- ladle
- large bowl for cooling
What goes in.
- 4 lbchicken bones, carcasses, and raw wings
- 2yellow onions, halved
- 3carrots, roughly chopped
- 3celery stalks, chopped
- 1 headgarlic, sliced horizontally
- 1 bunchfresh thyme or parsley stems
- 1 tspblack peppercorns
- 4 qtcold filtered water
Skimming the scum
The proteins that rise to the surface in the first 30 minutes of heating cause cloudiness. Use a wide spoon or small ladle to lift these off as they form until the surface stays clean.
The method.
Prep the pot
Place all chicken bones into the stockpot and cover with cold water. Bring to a very low simmer over medium-low heat.
Skim the surface
Watch for the grayish foam that rises to the top as the water warms. Carefully remove this with a ladle until the water remains clear.
Add aromatics
Once the liquid is clear, add the onions, carrots, celery, garlic, herbs, and peppercorns. Ensure the bones are fully submerged.
The slow simmer
Adjust the heat to keep the liquid at a gentle tremor—only a bubble rising to the surface every few seconds. Simmer uncovered for 4 hours.
Strain and store
Set a fine-mesh strainer over a large bowl and pour the contents carefully. Discard the spent solids. Chill the stock rapidly before refrigerating.
Other turns to take.
Brown Stock
Roast the bones and vegetables in a 400°F oven until deep brown before adding them to the pot.
Ginger-Scallion Base
Add a 3-inch piece of smashed ginger and a handful of scallion whites to the pot for an Asian-inspired flavor profile.
When it doesn't go to plan.
Always start with cold water to slowly extract the maximum amount of collagen from the bones.
Do not add salt during the simmering process; wait until you use the stock in a finished dish so you can control the final seasoning.
If you have extra freezer space, keep a bag for vegetable scraps like onion peels and carrot tops to add to your next batch.
The ones that keep coming up.
Can I leave the fat on top?
The layer of solidified fat that forms on top of chilled stock acts as a protective seal, keeping it fresh longer. Remove it only when you are ready to use the stock.
Why is my stock cloudy?
Usually because the water was at a hard boil rather than a gentle simmer, which emulsifies the fats into the water.
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