Making Basic Chicken Stock
A good stock relies on patience rather than technique. You are looking for a slow, steady extraction that produces a rich foundation for your kitchen pantry.
Consistency is better than speed.
Do not rush the boil. If the stock boils hard, the fat and proteins will emulsify, turning your stock cloudy instead of clear.
- 8-quart stockpot
- Fine-mesh strainer
- Ladle
- Large bowl for straining
What goes in.
- 4 lbchicken carcasses or raw chicken backs/wings
- 2yellow onions, halved
- 3carrots, roughly chopped
- 3celery stalks, roughly chopped
- 1 headgarlic, halved crosswise
- 1 small bunchfresh parsley
- 2bay leaves
- 1 tspwhole black peppercorns
- 4 qtcold filtered water
Maintain a 'smile' on the surface
The water should never reach a rolling boil. Keep the heat at the lowest possible setting so only an occasional bubble breaks the surface.
The method.
Prepare the bones
Place the chicken bones in the stockpot and cover with cold water by two inches. Bring to a boil, then immediately drain and rinse the bones and the pot to remove impurities.
Combine
Return the clean bones to the pot. Add the vegetables, herbs, peppercorns, and four quarts of fresh cold water.
Simmer
Bring the pot to a bare simmer over medium-high heat. Once you see the first bubble, turn the heat to low. Cover partially and cook for 4 hours.
Skim
Use a ladle to remove any grey foam or excess fat that rises to the top during the first hour of cooking.
Strain
Place a fine-mesh strainer over a large heat-proof bowl. Carefully pour the stock through the strainer and discard the solids. Allow to cool before refrigerating.
Other turns to take.
Brown Stock
Roast the chicken bones and vegetables in a 400°F oven for 45 minutes until deep brown before adding to the pot.
Ginger-Scallion Stock
Add a 3-inch piece of smashed ginger and a bunch of scallions to the pot for an aromatic base suited for Asian-style soups.
When it doesn't go to plan.
Cool the stock quickly by placing the bowl in an ice bath in the sink before putting it in the refrigerator.
Do not add salt during the cooking process; you want to control the seasoning when you eventually use the stock in a final dish.
The layer of fat that solidifies on top after chilling acts as a seal; leave it intact until you are ready to use the stock.
The ones that keep coming up.
Why is my stock cloudy?
You likely boiled the bones too hard. A steady, gentle simmer is essential for clarity.
How long can I keep this in the fridge?
It will stay fresh for up to 4 days, or you can freeze it for up to 6 months.
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