Chicken Stock

Chicken Stock

Simmering bones and vegetables slowly draws out a rich, golden broth for soups and sauces.

Total 4 hr 30 min Makes 16 servings Calories 35/serving

Dietary

Keto, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

This stock relies on a low, slow simmer to coax gelatin and flavor from chicken bones, aromatics, and herbs. Skimming impurities along the way keeps the broth clear and clean-tasting. Use it as the base for soups, risottos, gravies, or anywhere a recipe calls for chicken stock.

Ingredients

  • 4 pounds chicken bones and carcasses (backs, necks, wings, or a leftover roasted carcass)
  • 4 quarts cold water
  • 2 carrots, roughly chopped
  • 2 stalks celery, roughly chopped
  • 1 large yellow onion, quartered (skin on)
  • 1 head garlic, halved crosswise
  • 4 sprigs fresh parsley
  • 4 sprigs fresh thyme
  • 2 bay leaves
  • 1 teaspoon whole black peppercorns
  • 1 teaspoon kosher salt

Method

  1. Place the chicken bones in an 8-quart stock pot and add the cold water; the bones should be fully submerged, with room to spare.

  2. Set the pot over high heat and bring just to a simmer, watching closely to prevent a full boil.

  3. Skim off the foam and grey scum that rises to the surface using a fine mesh skimmer or spoon, discarding it.

  4. Reduce the heat to low so the liquid barely bubbles, then add the carrots, celery, onion, garlic, parsley, thyme, bay leaves, and peppercorns.

  5. Simmer uncovered on low heat, skimming occasionally and adding water as needed to keep the bones covered.

  6. Remove the pot from heat and stir in the salt.

  7. Strain the stock through a fine mesh sieve into a large heatproof container, discarding the solids.

  8. Cool the stock to room temperature, then cover and refrigerate; skim off the solidified fat from the surface before using.

  9. Refrigerate for up to 5 days or freeze in portioned containers for up to 3 months.

Rate this recipe

★ 3.9 (1)

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    Chicken Stock

    This stock relies on a low, slow simmer to coax gelatin and flavor from chicken bones, aromatics, and herbs. Skimming impurities along the way keeps the broth clear and clean-tasting. Use it as the base for soups, risottos, gravies, or anywhere a recipe calls for chicken stock.

    4 hr 30 min 16 servings 35 cal

    Ingredients

    • 4 pounds chicken bones and carcasses (backs, necks, wings, or a leftover roasted carcass)
    • 4 quarts cold water
    • 2 carrots, roughly chopped
    • 2 stalks celery, roughly chopped
    • 1 large yellow onion, quartered (skin on)
    • 1 head garlic, halved crosswise
    • 4 sprigs fresh parsley
    • 4 sprigs fresh thyme
    • 2 bay leaves
    • 1 teaspoon whole black peppercorns
    • 1 teaspoon kosher salt

    Method

    1. 1

      Place the chicken bones in an 8-quart stock pot and add the cold water; the bones should be fully submerged, with room to spare.

    2. 2

      Set the pot over high heat and bring just to a simmer, watching closely to prevent a full boil.

    3. 3

      Skim off the foam and grey scum that rises to the surface using a fine mesh skimmer or spoon, discarding it.

    4. 4

      Reduce the heat to low so the liquid barely bubbles, then add the carrots, celery, onion, garlic, parsley, thyme, bay leaves, and peppercorns.

    5. 5

      Simmer uncovered on low heat, skimming occasionally and adding water as needed to keep the bones covered.

    6. 6

      Remove the pot from heat and stir in the salt.

    7. 7

      Strain the stock through a fine mesh sieve into a large heatproof container, discarding the solids.

    8. 8

      Cool the stock to room temperature, then cover and refrigerate; skim off the solidified fat from the surface before using.

    9. 9

      Refrigerate for up to 5 days or freeze in portioned containers for up to 3 months.