Chicken Stock: The Golden Foundation of Cooking
Prep Time
15 minutes
Cook Time
3 hours
Total Time
3 hours 15 minutes
Servings
Makes about 3 quarts
Yield
3 quarts
Calories
Approximately 40 calories per cup
Step into a world where every dish can be transformed with the golden touch of homemade Chicken Stock.
This foundational recipe is a cornerstone of culinary arts, offering a versatile base that enriches everything from hearty soups to sumptuous sauces.
Made from simmering chicken bones, aromatic vegetables, and a bouquet of herbs, this stock is a labor of love that infuses dishes with depth and complexity.
Its clear, rich flavor is the secret behind the soul-warming comfort of classic recipes and the nuanced sophistication of modern cuisine.
Ideal for both novice cooks and seasoned chefs, this chicken stock recipe guides you through creating a broth that’s both nourishing and flavorful. It’s not just an ingredient; it’s a bridge to exploring the boundless potential of your culinary creativity.
Ingredients
- 4 lbs of chicken bones and trimmings
- 2 tablespoons of olive oil
- 2 onions, quartered
- 2 carrots, peeled and cut into chunks
- 2 celery stalks, cut into chunks
- 1 leek, white part only, cleaned and cut into chunks
- 1 bouquet garni (parsley, thyme, bay leaf tied together)
- 12 cups of cold water
- 1 teaspoon of black peppercorns
Instructions
- Preheat your oven to 400°F. Arrange the chicken bones on a baking sheet and drizzle with olive oil. Roast for 30 minutes, or until golden brown, to enhance the flavor.
- Transfer the roasted bones to a large stockpot. Add the onions, carrots, celery, leek, and bouquet garni.
- Cover with cold water and bring to a gentle simmer over medium heat. Skim off any foam or impurities that rise to the surface.
- Add the peppercorns and reduce the heat to low. Allow the stock to simmer gently for 3 hours, skimming as necessary.
- Strain the stock through a fine-mesh sieve or cheesecloth to ensure clarity. Discard the solids.
- Cool the stock quickly and store in the refrigerator for up to 3 days or freeze for longer storage.
Tips & Tricks
- Roasting the bones before simmering adds depth and richness to the stock.
- A gentle simmer ensures a clear stock; vigorous boiling can make it cloudy.
- Skimming the surface regularly during cooking removes impurities and fat, resulting in a cleaner taste and appearance.
- Cool the stock rapidly after cooking by placing the pot in a sink filled with ice water,
Mise en Place
Ingredients
Utensils
- Chicken bones and trimmings
- Olive oil
- Onions
- Carrots
- Celery stalks
- Leek
- Bouquet garni (parsley, thyme, bay leaf)
- Cold water
- Black peppercorns
- Baking sheet
- Large stockpot
- Fine-mesh sieve or cheesecloth
- Skimmer or slotted spoon
- Measuring cups and spoons
- Cutting board
- Chef’s knife
- Roasting pan (optional for roasting bones)
- Storage containers or freezer bags for storing the stock
Knives
Pots & Pans
Air Fryer
Storage
Cookbook
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