Classic Chicken Stock
Submitted by rc
Classic chicken stock simmers chicken bones with carrots, onion, celery, bay leaf, thyme, and peppercorns into a rich golden broth. The foundation of soups, sauces, risottos, and braises.
YIELD
8 servingsPREP
30 minCOOK
2 hrsREADY
Chicken stock is one of those things that elevates everything you cook with it, and the homemade version is dramatically better than anything in a carton. The flavor depth comes from collagen-rich chicken bones slowly breaking down over two hours, releasing gelatin, marrow, and umami into the water.
Use roasted bones for a richer, deeper stock. Roast raw bones at 425F (220C) for 30 minutes until golden before they go in the pot. The Maillard reaction creates flavor compounds you simply can’t get from raw bones, and your finished stock will be a deep amber color rather than pale yellow.
The classic mirepoix of carrots, celery, and onions is what gives stock its rounded savory backbone. Don’t overdo any one of them. The traditional ratio is two parts onion to one part each of carrot and celery, and that balance is what stops the stock from tasting one-note sweet or one-note vegetal.
Don’t add salt while it simmers. Stock reduces and concentrates, so any salt you add early gets amplified. Season at the end (or, even better, when you use the stock in a finished dish). This way you have full control.
A gentle simmer is critical. Boiling the stock hard emulsifies fat and protein into the liquid, leaving you with a cloudy, greasy result. You want bubbles barely breaking the surface.
Chef Tips
- Skim foam aggressively during the first 30 minutes. The proteins that scum to the surface are what cloud the stock if you stir them back in.
- Strain through cheesecloth-lined fine mesh for restaurant-clear stock. Coffee filters work in a pinch.
- Cool quickly by setting the stock pot in an ice bath before refrigerating. Slow cooling in a warm pot can grow bacteria.
- Freeze in ice cube trays for tablespoon-sized portions you can drop straight into pan sauces.
Variations
- Add a Parmesan rind during simmering for a deeper umami stock.
- Use a bouquet garni of parsley stems, thyme, and bay tied with twine for cleaner straining.
- Reduce by half after straining for a concentrated demi-glace, perfect for finishing pan sauces.
Ingredients
Directions
In a soup pot, boil chicken bones in water.
Add all other ingredients.
Return to a boil, then turn down heat to a slow simmer.
Simmer for two hours.
Skim fat and foam off the top.
Strain the liquid (ideally through a cheesecloth, if available).
Salt to taste .
You can store in refrigerator for two weeks or in freezer for months.
For freezer, store in ice cube trays.
To make a further reduced demi-glace ideal for sauces, simmer the stock for two more hours.
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