Basic Chicken Stock

Name: Basic Chicken Stock
Ingredients: 3 carrots, cut into thirds; 2 stalks celery, cut into thirds; 1 bulb fennel, cut into large chunks; 3 tablespoons fennel seeds, toasted; 1 teaspoon whole black peppercorns; 1 whole chicken (4 to 6 pounds); 2 pounds chicken wings, necks, and backs; 3 quarts homemade or low-sodium store-bought chicken broth; 2 quarts cold water

9 ingredients

17 steps

Ingredients

3 carrots, cut into thirds
2 stalks celery, cut into thirds
1 bulb fennel, cut into large chunks
3 tablespoons fennel seeds, toasted
1 teaspoon whole black peppercorns
1 whole chicken (4 to 6 pounds)
2 pounds chicken wings, necks, and backs
3 quarts homemade or low-sodium store-bought chicken broth
2 quarts cold water

Directions

1

In a large stockpot, combine all the ingredients.
2

Cover, and bring to a boil over medium-high heat; reduce heat to a very gentle simmer.
3

Cook, uncovered, 1 hour, checking occasionally to make sure the liquid is barely bubbling, and skim the surface with a large metal spoon as needed.
4

Transfer the whole chicken to a cutting board.
5

Let cool slightly, and pull the meat from the sides.
6

(Reserve the meat for another use; store in the refrigerator up to 3 days, covered well with plastic wrap.)
7

Return the chicken bones to the pot.
8

Place a smaller pot lid on the surface of the stock to keep the solids submerged.
9

Simmer until the bones fall apart when poked, 2 1/2 to 4 hours.
10

Skim the surface as needed.
11

Prepare a large ice-water bath.
12

Strain the stock through a fine sieve into a large heatproof bowl, discarding the solids.
13

Set the bowl in the ice-water bath, and let the stock cool to room temperature, stirring frequently.
14

Transfer the stock to airtight containers.
15

Refrigerate at least 8 hours or overnight.
16

With a large metal spoon, skim off and discard the fat layer that has collected on the top.
17

If storing, leave the fat layer intact (it helps to seal in flavor).