Soups | Chicken

Chicken Stock

(Basic recipe with variations)

Yield: About 2 quarts


INGREDIENTS PREP AMOUNT
Chicken bones 3-4 lbs
Water cold or room temperature 3 quarts
 
Onions peeled, chopped 2 each
Carrots peeled, chopped 2 each
Celery chopped 2 stalks
 
Parsley 1/2 bunch
Thyme, fresh or dried 2 Tbsp or 2 tsp
Bay leaf 1 or 2 each
Peppercorns about 10 each
Salt to taste

METHOD

Basic Steps:  Chop → Simmer → Skim → Strain → Chill → Degrease
  1. Place bones in a deep stockpot. Cover with cold water. Place over medium flame and bring to a boil. As soon as water begins to boil, turn heat to low and simmer slowly for 2-5 hours. Do not stir. Skim scum and excess fat from top periodically.
  2. Add in vegetables, herbs, peppercorns and salt. Do not stir. Simmer 1 hour more.
  3. Strain through a fine-meshed strainer. Chill.
  4. Scrape chilled fat off the top of the stock and discard. Use stock as needed.

VARIATIONS

  • This is a basic European-style recipe for chicken stock. Many variations are made around the world:
    • China: eliminate the onions, carrots, celery and herbs. Substitute 5-8 whole scallions, 3-6 cloves of garlic and a couple thick slices of fresh ginger.
    • India: eliminate the carrots, celery and herbs. Substitute 3-6 cloves of garlic, a couple thick slices of fresh ginger, 1/2 bunch of cilantro and 1-2 tsp of cumin seeds.
    • Thailand: eliminate the onions, carrots, celery and herbs. Substitute 5-8 whole scallions, 1 stalk of lemongrass and a couple thick slices of fresh galangal or ginger.
    • Mexico: eliminate the thyme. Add some fresh or dried oregano and 3-6 cloves of garlic. Add a cob of corn if you like for extra flavor.
  • This recipe is for white chicken stock. For brown chicken stock, roast the bones in a 400° oven for 15-20 minutes first to develop their flavor and color. Leftover bones from a chicken dinner can be also used to make a stock.
  • Make turkey stock or duck stock with the same recipe using the appropriate type of bones. Game birds also make good stock.
  • Other vegetables that can be added to a stock for flavor are turnips, leeks, peppers, parsnips. Experiment. Stocks are also a great way to use up the scraps and peels of vegetables (onion skins, carrot peels, etc.). But don't add too many vegetables to a stock. The taste of the poultry should be primary, with the vegetables playing only a supporting role.

NOTES

  • Chicken stock is a basic of the kitchen in many cuisines. Homemade is always best, but it can be substituted with low-sodium canned broth. Avoid bouillon cubes or granules if at all possible.
  • The main rules for making a good, clear stock are:
  • Start with cold water
  • Cook at the slowest possible simmer
  • Do not stir the stock while it is simmering
  • Skim the stock regularly to remove any scum
  • Do not cover the pot
  • Strain the stock with the finest mesh strainer possible. It is best to line the strainer with a couple layers of moistened cheesecloth.
  • Bones add body; meat adds flavor:
  • Stocks get their body from the collagen holding the bones together. This collagen melts with slow simmering and turns into gelatin. That is why a good stock congeals with refrigeration. Fresh bones with some meat still on them are best. To get extra body, use a few chicken feet if you can find them. Chinese markets often sell them very cheap.
  • A stock made with mostly meat or with meat only is called a broth and has little of the body of a stock but much more flavor. Broth is especially good as a base for soups. Adding giblets - necks, gizzards, hearts - to a stock will increase its flavor, but do not use the liver. Use the leftover meat from stock making in soups or other dishes.
  • If you are using bones that have been frozen, blanch them first. To do this cover them with cold water, bring the water to a quick boil, and then throw this water out. Proceed with the recipe starting with fresh water. This procedure removes a large amount of scum.
  • Stock may be stored refrigerated for 3-4 days. It can be kept longer if it is brought to a boil every 3 days to kill any bacteria. Stock will keep for a few months if frozen. Freeze as ice cubes and then place in a plastic bag for easy portioning.