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Chicken Stock

Name: Chicken Stock
Total time: 4 h
Yield: 3-4 quarts
Ingredients: 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

Rich, golden, foundation of flavor

retest scheduled Adapted from Serious Eats / Kenji López-Alt — being retested to the rcpbx spec, one dinner at a time. how we test

Time: 4-6 hrs Makes: 3-4 quarts

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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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Place chicken parts in large stockpot. Cover with cold water by 2 inches.
Bring to boil, reduce to bare simmer. Skim any foam.
Add vegetables, garlic, and aromatics.
Simmer uncovered 4-6 hours, adding water as needed.
Strain through fine-mesh strainer. Discard solids.
Cool it fast: set the pot in a sink of ice water, or divide into shallow containers, stirring, to under 70°F within 2 hours and under 40°F within 6. Refrigerate up to 4 days.
Skim solidified fat before using.

Notes

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

Adapted from Serious Eats / Kenji López-Alt · original

Chicken Stock

Ingredients

Instructions

Notes

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