Introduction
Chicken stock is a foundational ingredient, prized for its rich, savory flavor and versatility in soups, stews, sauces, and risottos. Making it at home allows control over ingredients and depth of flavor, far surpassing store-bought versions. Ideal for meal prep or enhancing everyday cooking, this simple recipe is accessible to cooks of all levels. This recipe delivers a classic chicken stock, adaptable for dietary needs, best stored in portions for easy use in future dishes.
Ingredients
For the Chicken Stock:
- 3-4 lbs chicken bones (carcass, backs, wings, or a whole chicken)
- 1 large onion, quartered (skin on for color)
- 2 medium carrots, roughly chopped
- 2 celery stalks, roughly chopped
- 1 leek, cleaned and roughly chopped (optional)
- 4 cloves garlic, smashed
- 1 tbsp whole black peppercorns
- 2 bay leaves
- 4 sprigs fresh thyme (or 1 tsp dried)
- 4 sprigs of fresh parsley
- 12 cups cold water (enough to cover ingredients)
Finishing Ingredients:
-
Optional: Salt, to taste (add only when using stock immediately)
For Serving:
- Suggested Uses: Soups (e.g., chicken noodle), sauces, gravies, or cooking grains
- Suggested Pairings: Store in jars or freezer bags for easy portioning
- Suggested Equipment: Large stockpot, fine mesh strainer, cheesecloth (optional)
Step-by-Step Process
- Prepare Ingredients: Rinse chicken bones under cold water to remove blood or impurities. Place bones in a large stockpot (at least 6-quart capacity). Add onion, carrots, celery, leek (if using), garlic, peppercorns, bay leaves, thyme, and parsley.
- Add Water: Pour 12 cups of cold water over ingredients, ensuring everything is submerged by about 1 inch. (Cold water helps extract flavors gradually.)
- Simmer Stock: Place pot over medium-high heat and bring to a gentle simmer (not a rolling boil). Skim off any foam or impurities that rise to the surface with a spoon. Reduce heat to low, maintaining a bare simmer. Cover partially and simmer for 4-6 hours, skimming occasionally. (Longer simmering, up to 8 hours, deepens flavor.)
- Strain Stock: Remove pot from heat. Using tongs, discard large solids. Strain stock through a fine mesh strainer (lined with cheesecloth for clarity) into a large bowl or another pot. Let cool slightly.
- Cool and Skim: Allow stock to cool to room temperature (about 1-2 hours). For faster cooling, place the bowl in an ice bath. Skim off any fat that solidifies on the surface. (Alternatively, refrigerate overnight and remove hardened fat the next day.)
- Store: Transfer stock to airtight containers or freezer-safe bags. Refrigerate for up to 5 days or freeze for up to 3 months. If using immediately, season with salt to taste for specific dishes.
- Use: Use stock as a base for soups, sauces, or cooking grains. Reheat only the portion needed. Serve in recipes like chicken noodle soup or pair with suggested uses for versatile cooking.
Tips for Better Chicken Stock
- Use raw or roasted bones for deeper flavor; roasted bones (400°F for 30-40 minutes) add richness.
- Skim foam regularly during simmering to keep the stock clear and clean-tasting.
- Avoid boiling; a gentle simmer prevents cloudiness and bitterness.
- Don’t stir the pot while simmering to maintain clarity; stirring can cloud the stock.
- Use cold water to start for better flavor extraction from bones and vegetables.
- Omit salt during cooking to keep stock versatile for various recipes; season when using.
- Break bones or use a mix (e.g., wings, necks) to release more gelatin for a richer texture.
- Freeze in 1- or 2-cup portions for convenient use in small recipes.
Variations and Customization
- Low-Sodium Stock: Omit salt entirely and use low-sodium ingredients; ideal for dietary restrictions.
- Vegetable-Heavy Stock: Increase vegetables (e.g., add parsnips or mushrooms) for a sweeter, earthier flavor.
- Asian-Inspired Stock: Add 2-inch piece ginger, 2 scallions, and 1 tbsp soy sauce (optional) for an umami base.
- Herb-Infused Stock: Add rosemary, sage, or dill for a unique aromatic profile.
- Quick Stock: Simmer for 2-3 hours for a lighter stock if time is short; use a pressure cooker for 1 hour.
- Turkey Stock: Substitute turkey bones for a similar but slightly gamier flavor.
- Spiced Stock: Add 1 star anise or 1 tsp coriander seeds for a subtle, warm twist.
- Bone Broth: Simmer 12-24 hours with 1 tbsp apple cider vinegar to extract more collagen for a thicker, nutrient-rich broth.
Storage and Serving Tips
- Store in airtight containers in the fridge for up to 5 days; reheat only what’s needed to preserve freshness.
- Freeze in 1-cup, 2-cup, or ice cube portions for easy use; label with date and volume.
- Thaw frozen stock in the fridge overnight or in a microwave on low to avoid bacterial growth.
- Discard stock if it smells off, becomes cloudy, or shows mold; always check before using.
- Use in place of water for cooking rice, quinoa, or vegetables to boost flavor.
- Avoid seasoning with salt until incorporating it into a recipe to maintain versatility.
- Pair with hearty dishes like stews or delicate ones like risottos for varied applications.
- Keep refrigerated stock in the back of the fridge where it’s coldest to extend shelf life.
Nutritional Information
Based on 8 servings (1 cup each, unsalted):
- Calories: 40 kcal
- Total Fat: 1g
- Saturated Fat: 0.3g
- Trans Fat: 0g
- Cholesterol: 5mg
- Sodium: 80mg (varies by ingredients)
- Total Carbohydrates: 3g
- Dietary Fiber: 0g
- Sugars: 1g
- Protein: 4g
- Vitamin A: 10% Daily Value
- Vitamin C: 4% Daily Value
- Calcium: 2% Daily Value
- Iron: 2% Daily Value
Note: Nutritional values vary based on the bones and vegetables used. This stock is low in calories and fat, with minimal nutrients unless simmered longer for bone broth. For dietary needs, try low-sodium or vegetable-heavy variations. It’s protein and gelatin that add subtle nutritional benefits.
Conclusion
This chicken stock recipe delivers a rich, flavorful base that’s perfect for elevating countless dishes, from soups to sauces. Its simple preparation and customizable nature make it a staple for home cooks. The deep, savory taste and clear broth create a versatile ingredient. This recipe is sure to become a kitchen essential, cherished for its utility and depth.
Chicken Stock Recipe: Rich and Flavorful
Rich homemade chicken stock with bones and aromatics.
Ingredients
- Stock:
- 3-4 lbs chicken bones
- 1 onion
- 2 carrots
- 2 celery stalks
- 1 leek
- 4 garlic cloves
- 1 tbsp peppercorns
- 2 bay leaves
- 4 thyme sprigs
- 4 parsley sprigs
- 12 cups of water
- Optional: Salt
- Suggested Uses: Soups sauces, grains
Instructions
- Rinse bones; place in pot with onion, carrots, celery, leek, garlic, peppercorns, herbs.
- Add 12 cups of cold water to cover the ingredients.
- Simmer 4-6 hours, skimming foam; don’t boil.
- Strain through a fine mesh; cool, skim fat.
- Store in containers; refrigerate or freeze.
- Use in soups, sauces with desired seasonings.
Notes
- Roast bones for deeper flavor.
- Store in the fridge for up to 5 days, freeze for 3 months.
- Try an Asian-inspired variation.
- Use for risotto or stew.
