Chicken stock recipe
User Reviews
5
Chicken stock recipe
Description
The recipe starts with raw chicken carcasses combined with carrot, onion, celery, black peppercorns, bay leaves, thyme, parsley, and apple cider vinegar in cold water. The vinegar aids nutrient extraction from bones. The mixture is brought to a boil, with any foam skimmed off to ensure clarity, then simmered gently for three hours without a lid.
The long, gentle simmer yields a stock that is flavorful yet clear, rich in collagen which gives the chilled stock a distinctive jelly-like texture. This gelatin contributes to a luscious mouthfeel in sauces and soups made with the stock. The absence of added salt allows for flexible seasoning later in cooking.
Once strained, the stock can be used immediately or stored up to five days refrigerated or frozen for up to six months. When refrigerated, the gelatinous stock is a sign of richness and will melt back quickly when reheated. Using raw frames ensures a clear and balanced stock suited for many culinary uses.
Fitting the bones snugly without crushing helps maintain clarity, and the stock reduces well if too much liquid remains after simmering, intensifying flavor.
Ingredients
- 2 kg/ 4 lb chicken frames raw (Note 1, ie carcass
- 1 carrot (medium), unpeeled, cut into 4 equal pieces
- 1/2 onion , peeled and halved
- 1 celery cut in four (use the leaves too, stem
- 1/2 tbsp black peppercorns
- 1 tbsp apple cider vinegar (Note 2)
- 2 bay leaf fresh (or 1 dried
- 2 thyme or 1/2 tsp dried leaves, sprigs
- 3 parsley sprigs
- 3 litres / 3 quarts water (just tap water, cold)
Instructions
How to make chicken stock:
- Fill pot: Place all the chicken stock ingredients into a large stockpot (7 litre / 7 quarts+). Fill with 3 litres / 3 quarts of cold water, which should just about cover the bones. (Note 3)
- Scoop off scum: Bring to a boil on medium-high heat. Scoop off and discard any foam that collects on the surface using a ladle (this helps make stock clear).
- Simmer 3 hours: Turn stove down to low and simmer for 3 hours with no lid. The stove should be low enough so the surface is barely rippling and you just get a gentle bubble every now and then. Too rapid boiling = murky stock.
- Strain: Using a lid to hold the bones and vegetables in the pot, pour the stock through a fine sieve into another pot or large bowl. (Alternatively, scoop out the solids first with a slotted spoon and then strain.)
- Goal: You should end up with 2 litres / 2 quarts of stock. If you have more than about 2.25 litres / quarts, reduce by simmering on low (else the stock will be too weak). If you have less than 2 litres / quarts, top up with water.
- Fill jars/containers: Measure out into containers for storage and faster cooling. (I do multiples of 1 cup)
- Cool: Allow to cool on the counter then refrigerate. This will make any fat rise to surface and solidify.
- Discard fat: Scrape fat off the surface and discard.
Storing and using:
- Ready to use! This stock is equivalent in strength to store-bought stock, so it can be used 1:1 in any recipe calling for chicken stock.
- Store for 5 days in the fridge or freezer for 6 months. (Note 6)
- Salt adjustment (Note 5): Homemade stock is unsalted whereas store-bought stock is salted. Add 1/4 tsp salt for every 1 cup homemade chicken stock (250ml) to match the salt level of store-bought low sodium chicken stock.
- To use: Cold stock has a jellied consistency (Note 4). It takes barely a minute to turn liquid on a medium-high stove, or microwave. You can also just add it in jelly form straight into dishes, but sometimes you may need to liquify it to measure.
Notes
- Use chicken frames leftover from meat removal for a balanced flavorful stock.
- Apple cider vinegar extracts nutrients without affecting taste; it does not make the stock sour.
- Arrange bones and vegetables loosely to preserve clarity and avoid murkiness.
- Simmer gently to produce clear stock, and skim off foam during boiling.
- Stock will gel when chilled due to gelatin, indicating richness.
- Store cooked stock refrigerated up to 5 days or freeze up to 6 months.
- Stock is unsalted for flexible seasoning in recipes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2litres / quarts
Amount Per Serving
Calories 236 kcal
% Daily Value*
| Calories | 236cal | 12% |
| Carbohydrates | 8g | 3% |
| Protein | 38g | 76% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 112mg | 37% |
| Sodium | 393mg | 16% |
| Potassium | 891mg | 19% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 5432IU | 109% |
| Vitamin C | 10mg | 11% |
| Calcium | 142mg | 14% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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