This is a classic homemade chicken stock recipe made by gently simmering chicken parts (like wings, backs, or legs) with aromatic vegetables (onions, celery, carrots), herbs (parsley, thyme, bay leaf), and spices (peppercorns, cloves). The process involves lightly sautéing some of the aromatics first, then slow-simmering the mixture for several hours to extract deep flavor, nutrients, and collagen from the bones. The stock is then strained, cooled, and optionally skimmed of fat.The result is a rich, savory, golden broth that can be used as a base for soups, stews, sauces, risottos, and countless other dishes. It's clear, light-bodied, and deeply aromatic.
Equipment
- 1 Large stockpot (at least 6 quarts)
- 1 Fine-mesh strainer or cheesecloth
- 1 Ladle for skimming
Ingredients
- 1 tsp olive oil
- ¼ tsp Sesame seeds
- 1 cup Onion
- 1 Bay leaf
- ½ cup Celery
- ½ cup Carrots
- Fresh thyme (a few sprigs)
- Fresh parsley (a few sprigs)
- 2 Cloves
- 6-12 Peppercorns
- 3 lbs Wings, back and leg of chicken
- 12 cups Cold water
Instructions
Prepare the Ingredients:
- Rinse the chicken parts under cold water to remove any residual blood or impurities.
- Chop the vegetables into large chunks; precision isn't necessary as they'll be strained out later.
Sauté Aromatics:
- In the large stockpot, heat the olive oil over medium heat.
- Add the sesame seeds and toast them for about 1 minute until fragrant.
- Add the chopped onions, celery, and carrots. Sauté for 5–7 minutes until the onions become translucent.
Add Chicken and Herbs:
- Place the rinsed chicken parts into the pot with the sautéed vegetables.
- Add the bay leaf, cloves, peppercorns, fresh thyme, and parsley.
Add Water:
- Pour in the cold water, ensuring all ingredients are fully submerged.
- If necessary, add more water to cover the contents by about an inch.
Initial Simmer:
- Bring the mixture to a gentle boil over medium-high heat.
- As it begins to boil, foam and impurities will rise to the surface. Skim these off with a ladle to ensure a clear stock.
Reduce to Simmer:
- Once boiling, reduce the heat to low to maintain a gentle simmer.
- Partially cover the pot with a lid, leaving a slight gap for steam to escape.
- Allow the stock to simmer for 2 hours, skimming any additional foam or fat that rises to the top.
Extended Simmer for Richer Flavor (Optional):
- For a more concentrated stock, continue simmering for an additional 2–4 hours, totaling up to 6 hours.
- This longer cooking time will extract more flavor and gelatin from the chicken bones.
Strain the Stock:
- Carefully remove the large solids (chicken parts and vegetables) with tongs or a slotted spoon.
- Pour the remaining liquid through a fine-mesh strainer or cheesecloth into another pot or large bowl to remove smaller particles.
Cool the Stock:
- Allow the strained stock to cool to room temperature.
- To expedite cooling, place the pot in an ice bath or divide the stock into smaller containers.
Refrigerate and Skim Fat:
- Once cooled, refrigerate the stock overnight.
- The next day, a layer of fat will have solidified on the surface. Skim this off and discard or reserve for other cooking purposes.
Store the Stock:
- Transfer the clarified stock into airtight containers.
- Refrigerate for up to 5 days or freeze for up to 6 months.
- For convenience, consider freezing in ice cube trays or 1-cup portions for easy use in recipes.
Tips
- Roasting Bones for Depth: For a deeper, richer flavor, roast the chicken parts in a 400°F (200°C) oven for 30–45 minutes until browned before adding them to the pot.Allrecipes
- Avoid Boiling: Maintain a gentle simmer throughout the cooking process. Boiling can emulsify fats and proteins, leading to a cloudy stock.The Mediterranean Dish
- Use of Vinegar: Adding a tablespoon of apple cider vinegar can help extract minerals and gelatin from the bones, enhancing the stock’s nutritional value and body.
- Utilize Scraps: Save vegetable peels, herb stems, and other kitchen scraps in the freezer to add to your stock, reducing waste and adding flavor.epicurious.com
Nutrition
Serving: 1cupCalories: 50kcalCarbohydrates: 2gProtein: 7gFat: 2gSodium: 150mg
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