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Chicken Stock

Rich, golden, foundation of flavor

Prep: Cook: Makes: 3-4 quarts 1×

Ingredients

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  • 4-5 lbs chicken backs, wings, or carcasses
  • 1 large onion, quartered
  • 2 carrots, chunked
  • 2 celery ribs, chunked
  • 1 head garlic, halved
  • 2 bay leaves
  • 1 tsp black peppercorns
  • Fresh thyme and parsley stems

Instructions

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  1. Place chicken parts in large stockpot. Cover with cold water by 2 inches.
  2. Bring to boil, reduce to bare simmer. Skim any foam.
  3. Add vegetables, garlic, and aromatics.
  4. Simmer uncovered 4-6 hours, adding water as needed.
  5. Strain through fine-mesh strainer. Discard solids.
  6. Cool uncovered. Refrigerate.
  7. Skim solidified fat before using.

Notes

  • Never boil - causes cloudy stock.
  • More gelatin = richer body.
  • Freezes for 6 months.

Serious Eats (Kenji López-Alt tested)

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