Basic One Step, No Clarifying Necessary Chicken Stock

Summary

Yield0
Prep Time5 hours
Main IngredientChicken
MealSoups + Stews
SeasonAny Time

Description

Here is my basic recipes for chicken stock. I recommend making this whenever you have down time at home. Don't be daunted by how long this recipe takes, the majority of cooking happens in the pot over a few hours and requires little maintenance. 

When you are finished, don’t fret about what to do with as much stock as you’ll end up with. After letting it cool, divide the stock into freezer bags for recipes throughout fall and winter. If you use chicken stock often, keep in ice cube trays for an easy tablespoon here or there, to deglaze a pan or add flavor to rice dishes.

SKILLS USED:
Washing Leeks
Smashed Garlic
Mirepoix - Onion, Carrots & Celery

Ingredients

  • 10 lb fresh chicken back, neck and wing bones
  • 1 leek, greens trimmed and discarded, split and washed
  • 2 bay leaves
  • 1 T peppercorns
  • 8 sprigs parsley
  • 3 cloves
  • 6 clv garlic, smashed
  • 3 c diced carrot, celery, onion

Instructions

Divide bones in half. Place one half of the bones in a 350 degree oven on a sheet tray and roast until browned, should take about 60 minutes. 

When the bones look good and browned, place them in a 4 gallon pot with the raw bones and all of your ingredients. Cover with water – this will probably be about 2 gallons.

Bring pot to a bare simmer. Lower heat to maintain 200 degree temperature, but no bubbling or movement of the stock. (This can be done in the oven as well!)

Keep steeping for 3-6 hours. The stock will reduce, shrinking in volume – feel free to add the occasional cup or two of cold water if needed.

After cooking, strain slowly through a fine mesh sieve, or colander lined with twice-doubled up cheesecloth, discarding solids and scum at the bottom of the pot.

Cool, skim fat and strain again through cheesecloth. Refrigerate, freeze or utilize.