How to Make Chicken Stock
User Reviews
5
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Prep Time
10 mins
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Cook Time
3 hrs
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Total Time
3 hrs 10 mins
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Servings
6 cups
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Calories
193 kcal
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Course
Soup
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Cuisine
American-Mediterranean Fusion
How to Make Chicken Stock
Description
How to Make Chicken Stock involves stripping leftover meat from a chicken carcass and setting the bones and skin aside for simmering. Aromatic vegetables—celery, carrots, onions—and herbs including thyme, bay leaves, and parsley stems are added to the pot along with water. The mixture is brought to a low boil and then kept at a gentle simmer to slowly extract flavor, avoiding boiling to prevent greasiness or cloudiness. Peppercorns can be added for a subtle peppery note.
The simmering time of around three hours ensures the stock develops depth and rich chicken flavor. After cooking, solids are strained out to yield a clear broth which can be cooled and stored. The reserved meat removed earlier can be used in other recipes like salads or soups.
Chicken stock made this way provides a foundational liquid for various dishes, adding richness and body without overpowering other flavors. This method supports making stock on the stove or via slow cooker for hands-off convenience.
For straining, a fine mesh sieve or cheesecloth can be used to remove solids for a smooth stock. Stock can be refrigerated for storage or frozen for longer keeping. The recipe suggests gentle simmering and careful skimming to maintain clarity and flavor.
Ingredients
- 1 chicken carcass
- 2 celery chopped, ribs
- 2 carrot chopped, large
- 1 onion quartered
- 3 cloves garlic crushed
- 4 thyme sprigs, fresh
- 2 bay leaf
- parsley stems
- 10 peppercorn optional
Instructions
- Strip the chicken carcass of meat: Use your hands to pull and peel the meat off the bones. Transfer the meat to a container and keep in the fridge. Use it in soup, chicken chicken salad, or to top a bed of greens.
- Make the stock: Into a large stock pot or Dutch oven add the chicken carcass – bones, skin and any random bits. Add the chopped celery, carrots, onion, garlic, thyme, bay leaves, parsley stems and peppercorns if using.
- Cover with water and simmer: Pour 10 cups of cold water over the ingredients in the stockpot and turn the heat to medium, just until it begins to have a low boil, then reduce to medium low (or whatever temp you need to keep the stove at for a gentle simmer). You want the stock to simmer and never boil. Boiling can cause the fat and proteins to emulsify and give you dark, greasy stock.
- Skim the stock: Push the ingredients down to make sure they are submerged in the water and let the stock simmer on medium low for the next 3 hours. Cover with a lid. Check every 45 minutes or so and use a spoon to skim any foam that may form off the surface. This is not an exact science. If you lose track of time, and it simmers for 4 hours that’s Ok. You’ll just have a more concentrated stock and might need to add water. If you’re short on time and you only have 2 hours then you’ll just have a lighter stock. That’s Ok too. There is no room for perfectionists in stock making!
- Strain the stock: Layer a fine mesh strainer with cheesecloth. Set it over a large bowl, then ladle the stock into the lined strainer. Press on the solids to release any additional liquid. When it’s done you should have between 5 and 6 cups of stock depending upon how much it has reduced.
- Use, store or freeze: Transfer the stock to small containers so it cools down faster. Let it cool completely then cover and transfer to the fridge. Once stock sits in the fridge for a few hours or overnight a fat layer will form on the top. Go ahead and remove that fat layer. The stock will be gelatinous and wobbly when cold. that’s a good thing. Use it within 5 days or freeze it for up to six months.
Notes
- All ingredients can be combined in a slow cooker with water to make stock while unattended for several hours.
- Strain broth through a fine mesh sieve or use cheesecloth for a clearer stock.
- Reserve and refrigerate the meat stripped from the carcass to use in other dishes like soup or salad.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6cups
Amount Per Serving
Calories 193 kcal
% Daily Value*
| Calories | 19.3kcal | 1% |
| Carbohydrates | 4.5g | 2% |
| Protein | 0.6g | 1% |
| Fat | 0.1g | 0% |
| Saturated Fat | 0.02g | 0% |
| Polyunsaturated Fat | 0.03g | 0% |
| Monounsaturated Fat | 0.01g | 0% |
| Sodium | 16.2mg | 1% |
| Potassium | 107.8mg | 2% |
| Fiber | 1.1g | 4% |
| Sugar | 1.8g | 4% |
| Vitamin A | 3438IU | 69% |
| Vitamin C | 4.1mg | 5% |
| Calcium | 17.9mg | 2% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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