Chicken Stock
Recipe GLPR68547f0cdbccf9
A clear, savory homemade chicken stock made by simmering chicken backs with aromatic vegetables and herbs. This classic broth is the foundation for soups, sauces, and risotto, offering deep poultry flavor and silky body developed through gentle, extended cooking.
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Ingredients
4 lb chicken backs
1 medium onion, peeled and quartered
1 medium carrot, cut into chunks
1 stalk celery stalk, cut into chunks
5 sprig fresh thyme sprigs
5 sprig fresh parsley sprigs
1 bay leaf
6 black peppercorns
10½ cup water
Directions
Place the chicken backs in a large stockpot and cover with cold water. Bring to a boil, then immediately drain and rinse the chicken and pot under cold running water to remove any impurities. This blanching step ensures a clear, clean-tasting stock.
Return the rinsed chicken to the pot and add the 10½ cups of fresh cold water.
Bring the water to a gentle simmer over medium-high heat. Once simmering, reduce heat to medium-low and skim off any foam or scum that rises to the surface with a ladle or skimmer. Continue skimming for the first 10-15 minutes of cooking.
Add the quartered onion, carrot chunks, and celery chunks to the pot. Add the bay leaf and black peppercorns.
Tie the thyme and parsley sprigs together with kitchen twine to create a bouquet garni, or simply add them loose to the pot. Either method works for flavoring.
Maintain a gentle simmer—the liquid should barely bubble, with only an occasional bubble breaking the surface. This slow cooking extracts maximum flavor and creates a clear, silky stock. Simmer for 3 hours, undisturbed.
After 3 hours, carefully strain the stock through a fine-mesh sieve into a clean container, pressing gently on the solids to extract liquid without forcing sediment through. Discard the solids.
Allow the stock to cool to room temperature, then refrigerate. Once cold, any fat will solidify on the surface and can be easily lifted off if desired. The stock will keep refrigerated for up to 5 days, or frozen for up to 3 months.
