Chicken Stock Recipe

Chapters

Learn More

This is a classic and simple recipe to prepare, certainly a better end result than the sodium loaded products you usually find at the market. The more vegetables you add to this recipe, the more flavors you will have in your final product. Do not forget to wash all the vegetables, this will produce a clear and fantastic stock. If you never made stock before, this is the recipe you want to try!

Makes 2 Quarts

5-6	lbs. chicken bones and parts (back, neck, carcass, thighs, etc)
3	large onions (peeled & coarsely chopped)
2	leeks well rinsed to remove sand, cut into ½ inch pieces (use green and white parts)
8	celery stalks, cut into 1 inch pieces
6-8	carrots, scrubbed and cut into ½ inch chunks
12	sprigs parsley, including stems
4	sprigs fresh thyme
2	large bay leaves
12	whole black peppercorns Enough water to cover all the vegetables and bones by 3 inches.

In a large stockpot (8 to 10 quarts), combine the bones and all the remaining ingredients. Add enough water to cover all ingredients by at least 3 inches. Bring the water to a boil very slowly (this will prevent clouding the stock). Do NOT cover the pot. When it comes to a boil, reduce the heat so that the stock simmers -- just bubbles gently. Skim the froth and foam from the surface using a slotted spoon.

Let simmer for about 4 hours, skimming as needed. You don't have to stand around in the kitchen and supervise the stock as it cooks.

Turn off the heat and let the stock cool for 30 minutes to an hour. Use a slotted spoon to remove the chicken bones and discard them. Then, strain the stock through a fine sieve and discard the vegetables left behind. Strain again, this time through a very fine sieve or a colander lined with a double layer of cheesecloth, or a chinois, to remove any remaining small particles.

Portion the stock into containers from ice cube trays to cups, pints or quarts and let cool. Label and date containers, then freeze. When you need only a little stock for a pan sauce, pop some of the frozen cubes out and store them in a plastic bag or freezer container. Each cube is about 2 tablespoons. The stock will keep for 2 to 3 days in the refrigerator, 3 to 6 months in the freezer.

Don't remove fat and skin from the chicken before cooking, it's easier to lift off a layer of fat from chilled stock.