Chicken Stock
Aromatic and heartwarming, Chicken Stock Made Simple is a comforting, flavorful stock that serves as a versatile foundation for countless dishes.
Ingredients
Main Ingredients
- 2-3 lbs Whole chicken or chicken bones Rotisserie chicken or turkey carcass can be used as substitutes.
- 2 pieces Carrots, chopped Parsnips or sweet potatoes can be used as substitutes.
- 2 stalks Celery, chopped Fennel or leeks can be used as substitutes.
- 1 piece Onion, quartered Shallots or green onions can be used as substitutes.
- 4 cloves Fresh garlic, smashed 2 teaspoons of dried garlic can be used as a substitute.
- 2 pieces Bay leaves Thyme sprigs or parsley stems can be used as substitutes.
- 1 teaspoon Black peppercorns White peppercorns can be used as substitutes.
- 12 cups Water Low-sodium chicken broth can be used if necessary.
Instructions
Preparation
- Start by gathering all your ingredients on the counter. Wash and chop the vegetables, making sure they're relatively uniform in size.
- In a large stock pot or Dutch oven, add the chicken (or bones) followed by the chopped vegetables. Toss in the garlic, bay leaves, and peppercorns.
- Add about 12 cups of cold water to cover the ingredients fully but not too much excess liquid.
Cooking
- Place the pot on medium-high heat and bring it to a gentle boil. Once boiling, reduce the heat to allow it to simmer.
- Skim off any foam rising to the surface to ensure a clear stock.
- Let the stock simmer for 3 to 4 hours, uncovered, stirring occasionally.
- Once done, remove the pot from heat, strain the liquid through a fine mesh sieve, discarding the solids.
- Allow the stock to cool before transferring it into airtight containers.
Notes
For added depth, combine both meat and bones for fuller flavor. Toss in a few herbs like thyme or rosemary toward the last hour of cooking for an extra flavor boost.