Chicken Stock
- Total Time
- 7 to 9 hours
- Rating
- Comments
- Read comments
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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 4 turkey wings, 15 springs of dill, 4 quarts of water, 40 minutes ( from the time the pressure gauge in at max), run pressure cooker under water until pressure releases, allow to cool, carefully remove wings, discard skin and bones. About 3 quarts of stock and one of turkey meat and stock. In fridge overnight, the stock will gel Simmer with a few tablespoons of barley, diced carrots and parsnips and finely chopped parsley and dill
Sigh. After years of making my own stock, my recent batches have become flavorless and very disappointing. I’m lost on what I’m doing wrong. Any thoughts or tips would be very appreciated.
Cooking for 6-8 hours risks destroying the gelatinous collagen. A highly gelatinous stock is considered a sign of a rich, well-made stock and provides a desirable, silky "mouth-feel" to soups and sauces. When the stock is reheated, the gelatin melts back into a liquid form. Collagen is nutritionally important as it is the most abundant protein in the body, providing structure for skin, bones, muscles, tendons, and cartilage. 3 hours simmering is sufficient.