Chicken Stock

14 ingredients
7 steps

Ingredients

  • 3 pounds cut-up chicken or chicken bones
  • 3 bay leaves
  • 2 medium onions, diced
  • 4 stalks celery, diced
  • 3 medium carrots, diced
  • 1 head garlic, cloves peeled and left whole
  • 4 quarts cold water
  • 1 tablespoon whole black peppercorns
  • 3 bay leaves
  • 1 small bunch parsley stems
  • Pinch of kosher salt
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano

Directions

  1. 1
    Wash the chicken thoroughly with cold water, place in an 8-quart or larger stockpot, and add the onion, celery, carrots, garlic, and cold water.
  2. 2
    Bring to a boil, immediately reduce the heat to a slow simmer, and skim away any foam, excess matter that rises to the top, or fat that floats to the top.
  3. 3
    Add the peppercorns, bay leaves, parsley stems, salt, thyme, basil, and oregano.
  4. 4
    Cook at a slow simmer for 4 to 6 hours, uncovered, periodically skimming away fat and proteins that rise to the top.
  5. 5
    Do not stir the stock at all.
  6. 6
    After cooking, strain through a fine-mesh strainer, taking care not to disrupt the stock by mixing or by moving the chicken around.
  7. 7
    A second straining through cheesecloth will result in an even clearer stock, and chilling will cause any remaining fat to congeal at the top, making it easy to remove.

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