Chicken Stock
User Reviews
5
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Prep Time
15 mins
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Total Time
9 hrs 15 mins
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Servings
24 cups
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Calories
86 kcal
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Cuisine
French
Chicken Stock
Description
The Chicken Stock preparation involves combining chicken backbone or a mix of wings and feet with large pieces of carrots, celery, onions, garlic, bay leaves, parsley, thyme, peppercorns, and a measure of white vinegar in a large stockpot. The ingredients are covered with water and brought to a boil, then skimmed to remove impurities and reduced to a low simmer for eight hours, with occasional skimming. This slow cooking releases collagen and flavors, giving the stock body and depth.
After simmering, the stock is strained through cheesecloth or coffee filters to yield a clear broth. It typically produces around 5-6 quarts; excess volume can be reduced by simmering further. The unsalted stock allows chefs to tailor seasoning during dish preparation. The stock should be cooled before dividing into smaller containers for storage, with advice on portion sizes and possible freezing options. A natural fat cap forms during chilling, preserving flavor and consistency, which can be removed or saved for other cooking uses.
This versatile chicken stock serves as a foundational ingredient for soups, sauces, and braises, enhancing recipes with its rich, homemade flavor. Proper storage and handling maintain quality for up to five days refrigerated or six months frozen. The gelled stock upon chilling indicates successful gelatin extraction, considered a desirable trait.
Yields approximately 5-6 quarts of stock; reduce excess volume by simmering before storing to intensify flavor.Do not add salt during stock preparation; season dishes later to control saltiness.Store in smaller containers, such as 1-quart jars or ice cube trays, for easier use and freezing.Fat cap forms upon refrigeration and acts as a protective seal; remove or save the fat when using the stock.Stock keeps refrigerated for up to 5 days or frozen for up to 6 months.
Ingredients
- 8 pounds chicken backbone see below, or a combination of wings and chicken feet
- 3 large carrot cut into 3-inch pieces
- 6 ribs celery cut into 3-inch pieces, use leaves too
- 3 medium yellow onion cut in half
- 8 cloves garlic
- 4 dry bay leaf
- 1 bunch flat leaf parsley
- 25 peppercorns
- 20 prigs thyme fresh
- 1 tablespoon white vinegar
- water enough to fill above all ingredients
Instructions
Simmer the stock
- Add all of the ingredients into at least a 16-quart stockpot and pack them down with a wooden spoon. Add enough water to just cover all of the ingredients. Bring to a boil over medium-high heat.
- Once boiling skim the scum from the top with a large flat spoon or ladle. Turn the heat down to a very low level where the stock is very gently simmering.
- Simmer for 8 hours, skimming the scum every 45-60 minutes.
Straining the stock
- After 8 hours turn off the heat and strain the stock. Place a sieve or colander over an empty pot and line it with cheesecloth or coffee filters.
- First, gently remove most of the bones and vegetables from the pot then pour or ladle the stock (a small pot with a long handle works well as a big ladle) into the cheesecloth-lined strainer.
- You should be left with approximately 6 quarts of stock. If you have substantially more than that simply reduce the stock in a pot before storing.
- Let the stock cool then divide into storage containers. After refrigerating or freezing the solidified fat will be at the top of each container, protecting the flavor of the stock. The fat can be saved for another use or easily removed and discarded right before using. See below for storage notes.
Notes
- This recipe yields about 5-6 quarts of chicken stock; reduce excess if needed to concentrate flavor before storing.
- No salt is added during stock making; salt to taste when using the stock in recipes.
- Store in smaller portions such as 1-quart containers or ice cube trays for convenience.
- The fat layer after chilling protects the stock; remove or save it when preparing to use.
- Keep refrigerated up to 5 days or freeze for up to 6 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cups
Amount Per Serving
Calories 86 kcal
% Daily Value*
| Calories | 86kcal | 4% |
| Protein | 6g | 12% |
| Fat | 2.9g | 4% |
| Saturated Fat | 0.8g | 4% |
| Cholesterol | 7.2mg | 2% |
| Potassium | 252mg | 5% |
| Sugar | 3.8g | 8% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 7.2mg | 1% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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