Chicken Stock
ACTIVE TIME: 30 minutes
TOTAL TIME: 14 hours 30 minutes
Yield: 5 quarts
Photo by Lynne Calamia
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- 4 pounds raw chicken parts, including necks and backs
- 1 large onion, quartered
- 4 carrots, peeled and halved
- 4 stalks celery, halved
- 1 leek, white part only, cut in half lengthwise
- 10 sprigs fresh thyme
- 10 sprigs fresh parsley, with stems
- 2 bay leaves
- 8 to 10 whole black peppercorns
- 2 cloves garlic, peeled
- 2 gallons cold water
Specialized Hardware
12-quart stockpot
Steamer basket
ACTIVE TIME: 30 minutes
TOTAL TIME: 14 hours 30 minutes
Yield: 5 quarts
Procedure
- Place the chicken, vegetables, herbs, and spices in a 12-quart stockpot. Set an open steamer basket directly on ingredients in pot and add the water. Cook on high heat until you begin to see bubbles break through the surface of the liquid; do not boil. Reduce the heat to medium-low to maintain a low gentle simmer. Skim the scum from the stock with a spoon or fine mesh strainer every 10-15 minutes for the first hour of cooking and twice each hour for the next 2 hours. Add hot water to keep bones and vegetables submerged. Simmer for 6-8 hours.
- Strain the stock through a fine mesh strainer into another large stockpot or heat proof container, discarding the solids. Cool immediately in a large cooler of ice or a sink full of ice water to below 40 F. Place in the fridge overnight.
- The next day, remove the solidified fat from the surface of liquid and divide the stock into separate quart size containers with lids. Refrigerate for 2-3 days or freeze for up to 3 months. Prior to use, bring to boil for 2 minutes. Use as a base for soups and sauces.
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