Chicken Stock
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
4 hrs
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Total Time
4 hrs 15 mins
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Servings
3 liters/quarts
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Cuisine
International
Chicken Stock
Description
Chicken Stock is made by combining whole chicken carcasses with quartered onions, roughly chopped celery stalks, peeled chopped carrots, bay leaves, and whole black peppercorns in a large pot covered with cold water. The mixture is brought to a boil then immediately reduced to a gentle simmer for about four hours. Foam forming on top is skimmed off regularly for clarity.
After simmering, solids are strained out and discarded or used for reserved meat. The broth is filtered through a fine strainer to remove smaller particles, resulting in a clear and richly flavored stock. Refrigerating overnight allows fat to solidify on top, which can be removed easily to further clarify the broth. The stock keeps refrigerated for 2-3 days or can be portioned and frozen for longer storage.
This method supports customization — omitting carrots and shortening simmer time yields a clearer but lighter stock, while roasting bones beforehand and extending simmer time produces a darker, more intense broth. The recipe balances flavor development with clarity suitable for various culinary uses.
Ingredients
- 6 chicken carcass 1.5kg-2kg or 3 to 4.5 pounds
- 2 onion peeled and quartered, medium
- 2 celery roughly chopped, stalks
- 2 carrot peeled and roughly chopped
- 3 bay leaf
- 5-6 black peppercorns
- water cold
Instructions
- Place all the ingredients in a large pot and cover with water.
- Bring it all to the boil.
- Once boiling immediately reduce to a simmer.
- Simmer for 4 hours.
- Every hour skim the foam off that accumulates on top and discard.
- Strain the stock.
- Discard the solids (if you used meaty carcasses, feel free to pull any of the meat off and use as desired).
- Strain the stock through a fine strainer to remove any fine solid particles.
- Refrigerate over night, (the following day remove and discard they layer of hard fat that has solidified on top overnight).
- The stock can now be used as required, refrigerated for 2-3 days, or portioned and frozen to be used at your convenience for up to a few months.
Chefs Note:
- If a very clear broth is desired, leave out the carrots and simmer for only 2-3 hours.
- If a richer, darker stock is required brown the bones first in a 200 degree oven (400 Fahrenheit) and simmer for 6-8 hours (this may require adding more water during the simmering process to prevent the stock drying up).
Notes
User Reviews
Overall Rating
4.9
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