About the Recipe
A good chicken stock is the foundation of countless delicious dishes, from comforting soups and stews to rich sauces and gravies. Made by simmering chicken bones with a blend of aromatic vegetables and herbs, chicken stock captures the essence of these ingredients, creating a flavorful and nutrient-rich liquid. The beauty of homemade chicken stock lies in its versatility and depth of flavor, elevating your culinary creations to new heights. Whether you're a seasoned chef or a home cook, mastering the art of making chicken stock is an essential skill that will enhance your cooking and bring warmth to your kitchen. Enjoy the satisfying process of transforming simple ingredients into a golden, savory broth that serves as the cornerstone of countless recipes.
Ingredients
1 whole chicken carcass (or 2-3 lbs of chicken bones)
1 large onion, quartered
2 carrots, cut into large chunks
2 celery stalks, cut into large chunks
3 cloves garlic, smashed
1 bay leaf
1 tsp whole black peppercorns
2-3 sprigs fresh thyme (or 1 tsp dried thyme)
2-3 sprigs fresh parsley
1 tsp salt (optional)
10-12 cups water
Preparation
Break the chicken carcass or bones into smaller pieces if necessary to fit into your stockpot.
Roughly chop the vegetables (onion, carrots, celery).
Place the chicken carcass or bones in a large stockpot.
Add the quartered onion, carrots, celery, smashed garlic, bay leaf, black peppercorns, thyme, parsley, and salt (if using).
Pour in enough cold water to cover the ingredients, about 10-12 cups.
Bring the mixture to a boil over medium-high heat.
Once boiling, reduce the heat to low and simmer gently for 4-6 hours. Skim off any foam or impurities that rise to the surface occasionally.
After simmering, remove the pot from the heat.
Carefully strain the stock through a fine-mesh sieve or cheesecloth into another large pot or heatproof container to remove solids.
Let the strained stock cool to room temperature.
Once cooled, transfer the stock to airtight containers.
Store in the refrigerator for up to 5 days or freeze for up to 3 months.
Tips:
For a richer flavor, you can roast the chicken bones and vegetables in a 400°F (200°C) oven for 30-40 minutes before adding them to the stockpot.
If you want a clearer stock, avoid stirring during simmering, and do not let it boil vigorously.
Remove any excess fat from the stock by chilling it in the refrigerator and skimming off the solidified fat from the surface.
Homemade chicken stock is a versatile ingredient that adds depth and flavor to soups, stews, sauces, and many other dishes. Enjoy the comfort and richness of this homemade classic!