Chicken Stock - Basic Recipe
Summary
| Yield | |
|---|---|
| Prep time | 6 hours |
| Recipes | Stocks Sauces, Soups & Stocks |
| Site Categories |
Description
Basic recipe for chicken stock.
Ingredients
| 5 | lb | Chicken Bones |
| 8 | oz | Onions, Yellow (Chopped, Skin On) |
| 4 | oz | Carrots (Chopped, Skin On) |
| 4 | oz | Celery (Chopped) |
| 10 | Black Pepper Corns | |
| 10 | Parsley Stems | |
| 1 | Bay Leaf | |
| 14 | c | Water |
| 2 | Clove(s) | |
| 10 | Thyme (Sprigs) |
Instructions
- Place bones in an appropriately sized, heavy-bottomed stockpot. For roasted or brown chicken stock, rub bones with canola oil and roast at 450ºF/230ºC for 1 hour, or until a dark, golden brown.
- Add onions, carrot, & celery.
- Fill the stockpot with enough cold water to cover the bones by 2-3”.
- Add pepper corns, bay leaf, thyme, parsley and cloves.
- Heat stock on medium-high heat and bring to a simmer.
- Once the stock begins to simmer, reduce heat to low/med-low to maintain a slow simmer. Do not allow stock to boil or it will become cloudy and emulsify the remaining fat from the bones.
- Simmer for 4-6 hours, skimming with a ladle as necessary.
- After the stock is finished, pour through a strainer lined with cheesecloth. Discard bones, mirepoix, and sachet leaving you with only the pure chicken stock.
- If you do not plan to use the chicken stock immediately, pour back into the stockpot and place in an ice bath to cool rapidly. Store in fridge for up to 5 days.
- Freeze for up to 3 months.
Notes
Using cold water to start your stock will form larger protein aggregates, which will later stick to the edge of the pot or float to the top which you will later skim. If a stock is started with hot water, the proteins will coagulate faster, making smaller protein particles, causing your stock to be cloudy. If the appearance of your stock isn't an issue and you're in a rush, you can use hot water to start, although I wouldn't recommend it.
Further Information
Further Information
4 comments
June 1, 2011 - 12:52pm
#2
Any advantage to taking 45 minutes to bring to simmer?
Would it decrease the cloudiness of the stock that much?
Would it impact the flavor?
I guess this question could also apply to veal & poultry stocks.
June 8, 2011 - 11:55am
#3
The only advantage is purely
The only advantage is purely visual. Starting your stock with hot water can make it cloudy but it won't affect the flavor.
June 8, 2011 - 12:44pm
#4
Any advantage to taking 45 minutes to bring to simmer?
Thanks for the reply.
I was thinking more of the time to simmer & not the starting temp of the water. It's 45 minutes vs. maybe 10-15. I always start with cold water.
June 8, 2011 - 12:57pm
#5
I don't really think so. When
I don't really think so. When we do chicken stock in the kitchen, we always do such massive amounts that it usually takes 25-40 minutes for it to boil in the first place. Honestly though, I think bringing the stock to a simmer over a 15 minute period will coagulate the protein aggregates into large enough clusters to keep you stock from going cloudy. I've never done side by side test though so i can't be sure.