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Ingredients
- 4pounds raw chicken bones
- 6quarts water
- 2onions, unpeeled, quartered
- 2carrots, peeled and halved crosswise
- 2celery stalks, halved crosswise
- 1teaspoon black peppercorns
- 2bay leaves
- 4thyme sprigs
- 5parsley sprigs (or 10 stems)
- 1tablespoon white-wine vinegar
Nutritional analysis per serving (50 servings)
2 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 0 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 0 grams protein; 6 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put everything but the vinegar in a large stockpot. Bring the stock to a boil over high heat, then turn down to a simmer.
- Step 2
Skim off any foam that rises to the surface. Add the vinegar. (It helps draw out nutrients and minerals from the bones into the stock.)
- Step 3
Simmer the stock for 6 to 8 hours, covered, keeping an eye on it to make sure it stays at a simmer.
- Step 4
Strain the stock through a fine-meshed sieve. Let cool.
- Step 5
Scrape the fat that rises to the top. (Save it in the fridge or freezer for matzoh ball soup.) Refrigerate for up to 5 days, or freeze for up to 3 months.
Private Notes
Comments
Start by bringing ONLY the chicken bones to a slow boil first... then skim the foam... add the remaining ingredients... bring back to boil... then simmer. I never understand why recipes don't say this. Getting all the scum off the top is way easier without all the veggies and seasoning floating around.
Please listen to me it will make your chicken stock sublime with one small addition. Halve a large head of garlic and add to the other ingredients. It will transform your stock without overwhelming. So simple and with amazing results.
I make chicken stock in very large batches, reduce to a syrupy consistency (by a factor of 15 or so), freeze it in ice cube trays and transfer the cubes to a gallon zip lock bag in the freezer. This allows you to make the stock in bulk and store tons of it easily. This is especially helpful if you can convince a butcher to save bones for you - you can usually buy tons of them for next to nothing. When you use the cubes, you just add them to hot water. 1 cube makes about 2 cups.
I use a celery root, instead of celery and I DO use garlic. Feet are the secret. They have a ton of gelatin. And I also brown a beef bone in the pot first, and use that, if you're not Kosher. Secrets from my mother in law.
I have a ziplock bag in the freezer and I toss the ends of carrots and celery in it. Plus the peels and outer layers and ends when I use an onion and whatever non-criciferous veggie leftovers there are. Toss them with the lightly roasted bones from my spatchcocked chickens into the pot and simmer away. Soup stilock from what most people throw away.
I use chicken wings, the entire wing, not just the meaty part. They are cheap and readily available. I rarely see the feet but I do remember fighting over these with my brother when my grandmother would put them in the soup.