Indulge in the rich and flavorful essence of homemade chicken stock with this easy-to-follow recipe. Perfect for adding depth and complexity to a variety of dishes, from soups and stews to sauces and gravies, this golden elixir is a kitchen essential that will elevate your culinary creations to new heights. Whether you have leftover chicken carcasses from a roast or a whole uncooked chicken, this recipe allows you to make the most of every part and create a wholesome, delicious base for your favorite recipes.
YIELD: Makes 2 to 3 quarts of stock
INGREDIENTS:
- 1–2 chicken carcasses, from roast chicken (or a whole uncooked chicken if you’d like)
- Any additional wings, necks, backs
- 2 carrots, peeled and cut into 2-inch chunks (about 1½ cups)
- 2–3 stalks celery
- 1 large onion, quartered
- 10–12 whole peppercorns
- Any other soup vegetables, such as leeks or turnips
- 2 cloves garlic
- ½ cup fresh parsley
- 3–4 stems fresh thyme
- 1 large piece (about 14 inches square) double-thickness cheesecloth
INSTRUCTIONS:
- Place the chicken parts, vegetables, and all other ingredients in a large stock pot. Cover them with cold water, approximately 3 to 4 quarts. If your pot is smaller, adjust the amount of water accordingly. Bring the mixture to a very low simmer without stirring. As the stock simmers, skim off any foam that forms on the surface. The stock should have tiny bubbles, not a rolling boil or vigorous simmer. Cover the pot with the lid slightly ajar. Allow the stock to simmer gently for 3 to 6 hours until it turns rich and golden in color.
- Once the stock is ready, remove it from the heat. Line a colander with a large piece of damp cheesecloth or a clean cloth handkerchief. Place the colander over another large bowl. Carefully ladle the stock from the pot into the colander without disturbing the chicken and vegetables too much. The bones and vegetables will stay in the colander, and the liquid stock will filter through the cheesecloth into the bowl below. You may need to do this in batches and change the cheesecloth or rinse the liner if necessary. Quickly cool and refrigerate the stock.
- Once the stock is chilled, the fat will rise to the surface. Skim the fat off the top using a spoon. This stock recipe is intentionally unsalted to allow flexibility in using it in various recipes. Add salt when using the stock in your final dish. If you’ve used a prepared rotisserie chicken, the stock may already have some seasoning. Label the stock container with its contents and date. For easy storage, divide the stock into 1-quart portions, which are ideal for most recipes. You can refrigerate the stock for up to 2 days or freeze it for up to 3 months.
TIP!
To ensure food safety and proper handling of the stock, chill it rapidly by placing the stock bowl over a larger bowl filled with ice and water. Stainless steel bowls work best for conducting heat and cold effectively. When the stock temperature reaches around 75–85°F, transfer it into storage containers and refrigerate. Choose a container where the stock’s center is no more than 2 inches deep or is tall and narrow, such as a 1-quart deli container. This method ensures your homemade chicken stock stays fresh and ready to use in your culinary endeavors.
