Homemade Chicken Stock
Instructions
- 1
If using raw chicken bones, roast them in a 400°F (200°C) oven for 30 minutes until golden brown for deeper flavor
- 2
Place chicken bones or carcass in a large stockpot and add enough cold water to cover by 2 inches (about 3-4 liters/12-16 cups)
- 3
Bring to a gentle simmer over medium heat, skimming off any foam or impurities that rise to the surface
- 4
Add onion, carrots, celery, garlic, parsley stems, bay leaves, peppercorns, and thyme to the pot
- 5
Reduce heat to low and maintain a very gentle simmer - just a few bubbles breaking the surface
- 6
Simmer uncovered for 3-4 hours, occasionally skimming the surface and adding water if needed to keep ingredients submerged
- 7
Strain the stock through a fine-mesh strainer or cheesecloth-lined colander into another pot or large bowl
- 8
Discard all solids and let the stock cool to room temperature
- 9
Refrigerate overnight, then remove the fat layer that solidifies on top
- 10
Season with salt to taste if using immediately, or leave unsalted for storage
- 11
Store in airtight containers in the refrigerator for up to 5 days or freeze for up to 6 months...
Chef's Note
"This simple chicken stock is the foundation of countless great dishes - from soups to risottos. Don't be intimidated by the long simmer time; it's mostly hands-off cooking that fills your kitchen with the most comforting aroma while transforming humble ingredients into liquid gold. The key here is to make sure you're skimming all the foam and impurities as you go. This will make sure that you have a clear broth and not a cloudy one."
