Winter / No. 20 / Simmering a clear stock
Homemade Chicken Stock
A clear, rich, golden chicken stock made from backs, wings and aromatics simmered gently for hours. The base for soups, risotto and sauces.
- Prep
- 15 min
- Cook
- 4 hr
- Total
- 4 hr 15 min
- Yield
- about 3 quarts
Photo: Chicken Stock by TheCulinaryGeek, CC BY 2.0, via Wikimedia Commons. Cropped and resized.
Homemade stock is one of those foundations that quietly improves everything built on top of it. Risotto turns creamier, soups taste rounder, pan sauces become glossier, all thanks to the natural gelatin that bones release as they simmer. Store-bought broth is convenient, but it rarely has that body.
Making stock is mostly waiting. Chicken backs, wings and feet (if you can find them) go into a big pot with cold water, onion, carrot, celery, peppercorns and herbs. Then it barely simmers for a few hours while you do other things. Freeze it in portions and you will reach for it all winter.
Method
- 1
Rinse the chicken parts and place them in a large stockpot. Add the cold water; it should cover the chicken by about 2 inches.
- 2
Bring slowly to a simmer over medium heat, which will take about 30 minutes. As foam rises to the surface, skim it off with a ladle or fine skimmer.
- 3
Once the foam stops forming, add the onion, carrots, celery, leek, herbs and peppercorns.
- 4
Lower the heat so the stock barely trembles, with a bubble breaking the surface every second or two. Simmer uncovered for 3 to 4 hours, topping up with a little water if the bones become exposed.
- 5
Lift out the large pieces with a spider or tongs, then pour the stock through a fine-mesh strainer lined with damp cheesecloth or a paper towel.
- 6
Cool the stock quickly by setting the pot in a sink of ice water and stirring, then refrigerate overnight.
- 7
The next day, lift off the solidified fat from the surface (save it for roasting potatoes). The stock should be jiggly when cold, a sign of good gelatin.
Cook's notes
- Do not salt the stock; season the dish you use it in instead, so you can reduce it without it becoming too salty.
- Roast the bones at 425°F for 40 minutes first for a darker, deeper brown stock.
- Save chicken carcasses and vegetable trimmings in a freezer bag until you have enough for a batch.
Keeping
Refrigerate for up to 5 days or freeze for up to 6 months. Freeze some in ice cube trays for small amounts in sauces.
Cooking times and temperatures are guides; ovens, stoves and ingredients vary. This recipe is for home cooking and is not dietary or medical advice. Check labels for allergens.
