Making Proper Chicken Stock
This is not about following a rigid list, but about cleaning out the larder. Save your carcasses and vegetable scraps throughout the week, and when the freezer bag is full, you are ready to build the base of your kitchen pantry.
Clarity comes from patience.
Do not rush the simmer; a rolling boil turns your stock cloudy and bitter. Keep a fine-mesh sieve or cheesecloth handy for the final strain.
- 8-quart heavy-bottomed stockpot
- fine-mesh sieve
- large ladle
- storage containers
What goes in.
- 4 lbchicken carcasses, wings, or necks
- 2large yellow onions, quartered with skin on
- 3large carrots, roughly chopped
- 3celery stalks, including leaves, chopped
- 1 headgarlic, halved crosswise
- 1 bunchfresh parsley stems
- 2bay leaves
- 1 tspwhole black peppercorns
Temperature Control
Watch the surface of the water. You are looking for a lazy bubble breaking the surface every few seconds, not a constant roiling churn.
The method.
Brown the bones
Roast the chicken parts on a baking sheet at 400°F for 30 minutes until golden brown. This adds color and a deeper toasted flavor to the final liquid.
Combine
Place the roasted bones and all remaining ingredients into the stockpot. Cover with cold water by about two inches.
Bring to temperature
Set the burner to medium-high until you see the first bubbles. Immediately drop the heat to the lowest setting.
Simmer
Cook uncovered for 4 hours. Use the ladle to periodically skim off any grey foam or excess fat that rises to the top.
Strain
Place the sieve over a large heatproof bowl. Carefully pour the stock through to remove the solids. Discard the bones and vegetables.
Cool and store
Let the stock cool to room temperature before moving it to the refrigerator. Once chilled, lift off any solidified fat from the surface.
Other turns to take.
Roasted Vegetable Stock
Omit the chicken parts and roast all vegetables until dark brown before simmering; excellent for lighter grain dishes.
Golden Turmeric Stock
Add two inches of sliced fresh turmeric root to the pot for a vibrant color and earthy finish.
When it doesn't go to plan.
Always start with cold water; it draws out more flavor and protein than hot water.
If you have a very full freezer bag of scraps, add one raw chicken wing to the pot to ensure the stock has enough body to gel when chilled.
Do not add salt during the simmering process; wait until you use the stock in a final dish so you can control the seasoning.
The ones that keep coming up.
Why is my stock cloudy?
You likely let the water boil too vigorously. High heat emulsifies the fat into the water; keeping it at a low simmer preserves clarity.
Can I freeze this?
Yes. Leave an inch of headspace in your containers, as the liquid expands when it freezes. It stays fresh for up to three months.
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