Ycaroh's Kitchen blog

Chicken Stock: The Golden Foundation of Cooking

Prep Time

15 minutes

Cook Time

3 hours

Total Time

3 hours 15 minutes

Servings

Makes about 3 quarts

Yield

3 quarts

Calories

Approximately 40 calories per cup
Step into a world where every dish can be transformed with the golden touch of homemade Chicken Stock. This foundational recipe is a cornerstone of culinary arts, offering a versatile base that enriches everything from hearty soups to sumptuous sauces. Made from simmering chicken bones, aromatic vegetables, and a bouquet of herbs, this stock is a labor of love that infuses dishes with depth and complexity. Its clear, rich flavor is the secret behind the soul-warming comfort of classic recipes and the nuanced sophistication of modern cuisine. Ideal for both novice cooks and seasoned chefs, this chicken stock recipe guides you through creating a broth that’s both nourishing and flavorful. It’s not just an ingredient; it’s a bridge to exploring the boundless potential of your culinary creativity.

Ingredients

  • 4 lbs of chicken bones and trimmings
  • 2 tablespoons of olive oil
  • 2 onions, quartered
  • 2 carrots, peeled and cut into chunks
  • 2 celery stalks, cut into chunks
  • 1 leek, white part only, cleaned and cut into chunks
  • 1 bouquet garni (parsley, thyme, bay leaf tied together)
  • 12 cups of cold water
  • 1 teaspoon of black peppercorns

Instructions

  1. Preheat your oven to 400°F. Arrange the chicken bones on a baking sheet and drizzle with olive oil. Roast for 30 minutes, or until golden brown, to enhance the flavor.
  2. Transfer the roasted bones to a large stockpot. Add the onions, carrots, celery, leek, and bouquet garni.
  3. Cover with cold water and bring to a gentle simmer over medium heat. Skim off any foam or impurities that rise to the surface.
  4. Add the peppercorns and reduce the heat to low. Allow the stock to simmer gently for 3 hours, skimming as necessary.
  5. Strain the stock through a fine-mesh sieve or cheesecloth to ensure clarity. Discard the solids.
  6. Cool the stock quickly and store in the refrigerator for up to 3 days or freeze for longer storage.

Tips & Tricks

  • Roasting the bones before simmering adds depth and richness to the stock.
  • A gentle simmer ensures a clear stock; vigorous boiling can make it cloudy.
  • Skimming the surface regularly during cooking removes impurities and fat, resulting in a cleaner taste and appearance.
  • Cool the stock rapidly after cooking by placing the pot in a sink filled with ice water,

Mise en Place

Ingredients

Utensils

  • Chicken bones and trimmings
  • Olive oil
  • Onions
  • Carrots
  • Celery stalks
  • Leek
  • Bouquet garni (parsley, thyme, bay leaf)
  • Cold water
  • Black peppercorns
  • Baking sheet
  • Large stockpot
  • Fine-mesh sieve or cheesecloth
  • Skimmer or slotted spoon
  • Measuring cups and spoons
  • Cutting board
  • Chef’s knife
  • Roasting pan (optional for roasting bones)
  • Storage containers or freezer bags for storing the stock

“We participate in the Amazon Associates Program, an intermediary service between Amazon and customers, which remunerates the inclusion of links to the Amazon site and affiliate sites.”