Description
A rich, golden, and highly versatile chicken stock recipe made from scratch using fresh aromatics and slow-simmered bones for maximum flavor and gelatin extraction.
Ingredients
3 lbs chicken bones (back, necks, and wings)
1 large yellow onion, quartered
2 large carrots, cut into chunks
2 stalks celery, cut into chunks
4 cloves garlic, smashed
2 bay leaves
1 teaspoon whole black peppercorns
4 sprigs fresh thyme
4-5 quarts cold filtered water
Instructions
Step 1: Place the chicken bones in a large stockpot and cover with cold water.
Step 2: Bring the water to a very slow simmer over medium heat. Do not let it boil.
Step 3: Skim off any foam or impurities that rise to the surface using a spoon or mesh skimmer.
Step 4: Add the onion, carrots, celery, garlic, bay leaves, peppercorns, and thyme to the pot.
Step 5: Simmer uncovered for 4 to 6 hours, maintaining a very low bubble. Add more water if the level drops below the bones.
Step 6: Strain the stock through a fine-mesh sieve into a large bowl or clean pot. Discard the solids.
Step 7: Cool the stock quickly in an ice bath or on the counter before transferring to glass storage containers.
Step 8: Refrigerate overnight and remove the solidified fat layer from the top before using or freezing.
Notes
For a deeper color and flavor, roast the chicken bones at 400°F (200°C) for 30 minutes before adding them to the water.
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Category: Main Dishes & Savory Recipes
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240ml)
- Calories: 65 kcal
- Sugar: 1g
- Sodium: 150mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 5mg