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Chicken Stock

Homemade chicken stock transforms ordinary weeknight dinners into something special. This golden, aromatic liquid takes about 4 hours of mostly hands-off time, costs almost nothing to make, and freezes beautifully for months.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 12 servings
Course: Base, Pantry Staple, Soups and Stews
Cuisine: Universal
Calories: 40
Ingredients Equipment Method Notes

Ingredients
  

Stock Base
  • 4 pounds chicken bones including backs, necks, wings, and carcasses
  • 1 pound chicken wings or drumsticks for extra gelatin
  • 5 quarts cold water
Aromatics
  • 2 large yellow onions quartered with skin on
  • 3 large carrots cut into 3 inch pieces
  • 4 celery stalks with leaves cut into 3 inch pieces
  • 1 head garlic halved crosswise
  • 1 bunch fresh parsley stems
  • 6 sprigs fresh thyme
  • 2 bay leaves
  • 1 teaspoon whole black peppercorns

Equipment

  • Large stockpot (8 to 12 quart capacity)
  • Fine mesh strainer
  • Cheesecloth or clean kitchen towels
  • Large ladle
  • Slotted spoon or spider strainer
  • Large heatproof bowl or second pot
  • Fat separator or shallow container for chilling
  • Storage containers or freezer bags
  • Sheet pan

Method
 

  1. If roasting bones, spread them on a sheet pan in a single layer and roast at 400°F for 45 minutes until golden brown. For saved carcasses, break them into smaller pieces that fit comfortably in your pot.
  2. Quarter the onions through the root end, leaving the papery skin attached. Cut carrots and celery into large 3 inch pieces.
  3. Place the bones in your stockpot and cover with 5 quarts of cold water. The water should cover the bones by about 2 inches.
  4. Set the pot over medium high heat and bring the water slowly to a simmer. This should take about 30 minutes; do not rush it.
  5. As the stock approaches a simmer, gray and brownish foam will collect on the surface. Use a slotted spoon or ladle to remove this foam every few minutes for the first 30 minutes.
  6. After skimming, add the onions, carrots, celery, garlic, parsley, thyme, bay leaves, and peppercorns. Push them gently beneath the surface.
  7. Reduce heat to low and maintain a bare simmer for 3 to 4 hours. Only one or two bubbles should break the surface every few seconds.
  8. Monitor the liquid level throughout cooking. If it drops below the solids, add just enough hot water to keep everything covered.
  9. After 3 hours, taste the stock. It should taste savory, full bodied, and distinctly chickeny. If it tastes thin, continue simmering.
  10. Turn off the heat and let the stock rest for 15 minutes before straining to allow fine particles to settle.
  11. Set a fine mesh strainer over a large pot or heatproof container. Line it with cheesecloth for the clearest result. Ladle the stock through carefully.
  12. Transfer the strained stock to a shallow container and cool to room temperature within an hour, then refrigerate overnight. The fat will solidify on top for easy removal.

Notes

Never add salt to stock; you will season the final dishes that use it. Save vegetable scraps in a freezer bag throughout the week. Avoid cruciferous vegetables like broccoli, cabbage, or Brussels sprouts, which turn bitter. Store refrigerated for up to 5 days or freeze for up to 6 months.