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chicken stock recipe

Chicken Stock Recipe

Pinklady
The art of making stock dates back thousands of years and has roots in many cultures. Chicken stock, in particular, became popular due to its affordability and nutritional benefits. Historically, it was a way to use up leftover chicken bones and scraps, ensuring no part of the bird went to waste.
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Prep Time 10 minutes
Cook Time 2 hours
Servings 8 Cups
Calories 20 kcal

Equipment

  • Large stockpot or Dutch oven
  • Strainer or colander
  • Ladle
  • Airtight containers or freezer bags (for storage)

Ingredients
  

  • 1 whole chicken carcass (or 2-3 lbs of chicken bones)
  • 2 medium carrots, roughly chopped
  • 2 celery stalks, roughly chopped
  • 1 large onion, quartered
  • 3 garlic cloves, smashed (optional)
  • 1 bay leaf
  • 10-12 cups of water (or enough to cover the ingredients)
  • 1 teaspoon black peppercorns
  • A small bunch of fresh parsley or thyme (optional)
  • Salt to taste (optional, as it can be added when using the stock later)

Instructions
 

  • Prepare the Ingredients
    Break down the chicken carcass or bones into smaller pieces to fit comfortably in your pot.
  • Rinse the vegetables under running water and roughly chop them. No need to peel them; the skins add extra nutrients and flavor.
  • Combine Ingredients in the Pot
    Place the chicken bones, vegetables, garlic, bay leaf, peppercorns, and herbs in a large stockpot.
  • Pour in enough water to cover all the ingredients by about 1–2 inches.
  • Bring to a Simmer
    Set the pot over medium-high heat and bring it to a gentle boil.
  • As soon as it starts to boil, reduce the heat to low to maintain a gentle simmer. This prevents the stock from becoming cloudy.
  • Skim Off Impurities
    During the first 30 minutes of simmering, foam and impurities will rise to the surface. Use a ladle or spoon to skim them off periodically.
  • Let It Simmer
    Allow the stock to simmer gently for 2–4 hours. The longer it cooks, the richer the flavor.
  • Stir occasionally to ensure all ingredients are evenly cooked.
  • Strain the Stock
    Remove the pot from heat and let it cool slightly.
  • Use a strainer or colander to separate the liquid from the solids. Discard the bones and vegetables.
  • Store and Use
    Let the stock cool completely before transferring it to airtight containers.
  • Store in the refrigerator for up to 5 days or freeze for up to 3 months.

Video

Keyword Chicken Stock Recipe