Making Chicken Stock from Scratch
Good stock is the foundation of a kitchen. It transforms simple vegetables and grains into substantial meals, pulling the last bits of value from bones that would otherwise be discarded.
Cold water is mandatory
Always start with cold, filtered water to ensure the proteins dissolve slowly rather than seizing up immediately. Avoid boiling hard, which forces impurities back into the liquid.
- 8-quart stockpot
- fine-mesh sieve
- large bowl
- ladle
What goes in.
- 4 lbchicken carcasses, wings, or necks
- 2yellow onions, halved with skins left on
- 3carrots, roughly chopped
- 3celery stalks, including leaves
- 1 headgarlic, halved crosswise
- 1 bunchfresh thyme
- 2bay leaves
- 1 tspblack peppercorns
- 4 qtcold water
Keep it below a boil
Watch for the 'lazy bubble'—an occasional pop on the surface. If you let it boil, you will emulsify the fat into the water, resulting in a milky, opaque stock instead of a clear, golden one.
The method.
Prep the aromatics
Place the onions, carrots, celery, and garlic into the bottom of the pot. Arrange the chicken bones on top to keep them from scorching.
Add water and aromatics
Pour in the cold water until everything is just covered. Add the thyme, bay leaves, and peppercorns.
Initial skim
Bring to a gentle heat. As it approaches a simmer, a grey foam will rise to the surface. Use your ladle to lift this off and discard it.
The long simmer
Reduce heat to low. Maintain a barely-there simmer for 3 hours. Do not cover the pot entirely, as a slight evaporation concentrates the flavor.
Strain
Place a fine-mesh sieve over a large bowl or secondary pot. Gently pour the stock through, discarding the solids. Avoid pressing on the solids, as this pushes cloudy particles into your clear liquid.
Other turns to take.
Roasted Stock
Roast the chicken bones and vegetables in a 400°F oven for 45 minutes until deep brown before starting the simmer for a darker, more robust flavor.
Ginger-Scallion Stock
Add a 3-inch piece of smashed ginger and 5 scallions to the pot for a brighter, lighter base perfect for soups.
When it doesn't go to plan.
Freeze vegetable trimmings in a bag throughout the week to use as your aromatics base.
Chill the strained stock in the refrigerator overnight; the fat will solidify into a hard white layer on top that is easy to lift off and discard.
Do not add salt during the simmering process; wait until you use the stock for a final dish so you can control the seasoning.
The ones that keep coming up.
Can I use leftover roasted chicken bones?
Yes, but expect a darker, more intense flavor. Since the meat is already cooked, the stock will be ready closer to the 2-hour mark.
Why is my stock cloudy?
Usually, this happens because the stock was boiled too hard or the bones were not rinsed of blood/debris before starting.
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