Ingredients

How to make it

  • Remove the skin from the chicken and chop into 3-4 inch pieces, making sure to cut through and expose the bones. Brown the chicken parts and bones in a skilliet with oil, or in a 350°F oven for about 20 minutes.
  • Put the chicken in the stockpot with the water and bring slowly to a simmer. Periodically skim off any scum that forms, and if you wish use a skimmer to skim off the fat. Let this simmer for at least three, and preferably four hours. It is this long simmering process that extracts the maximum flavor from the chicken meat and bones, as well as the natural gelatin from the bones. When refrigerated, a good chicken stock will be clear and gelatinous (and in fact will set like Jello when refrigerated, if you've done it properly).
  • Add the onion, garlic, carrots and celery. Place the peppercorns, parsley sprigs and dried herbs into a 4-inch square piece of cheesecloth or large tea ball (making what's called a sachet d'epices) and tie it into a little sack; add the sack to the stock. Simmer for one more hour. Remember that during the simmering process, it's best not to stir the stock. The end result will be much clearer if it is not agitated while simmering.
  • Strain thoroughly; the best way to do this is to ladle the stock out and pour it through a strainer which has been lined with a couple of layers of damp cheesecloth. If you're using the stock immediately, skim off as much fat as you can with a fat skimmer or a piece of paper towel, otherwise cool the stock right away by placing the container into an ice-water-filled sink, stirring to bring the hot liquid from the center to the sides of the container. Don't just put hot stock in the refrigerator; it won't cool enough to prevent possible multiplication of harmful bacteria. (A neat trick I learned recently -- fill Ziploc freezer bags with water and freeze them, then place the bags of ice into the stock; this will cool the stock without diluting it!) To defat the stock easily, refrigerate so that the fat solidifies on the surface, then skim off.
  • Makes about 5 quarts of stock.

Reviews & Comments 4

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  • conner909 6 years ago
    This looks really good! Thanks for the info re: cooling the stock and not stirring it! Glad to find another person who enjoys making stock! Check out my turkey stock recipe...I only make it at Thanksgiving time. Love making chicken soup or Albondigas soup, so will use your stock recipe next time!
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    " It was excellent "
    grandmommy ate it and said...
    Awesome and so very useful! I have tried to figure out how to put mine on paper for my children but it's all in my head! I think I will give them this one instead. This sounds like a real winner. You have my 5.
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  • ib4doc 6 years ago
    Excellent. Great technique. Especially the ice bath and cool down. I use frozen water bottles instead of ice bags.

    Also, Roasting or browning results in a darker color and a more intense flavor. If a lighter and milder stock is desired, skip that step and go stright to the stock pot. I use the skin too. It adds tremendous flavor and the fat can always be removed.
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    " It was excellent "
    gingerlea ate it and said...
    This does make the best stock and if I ever get a separate freezer I will make again!!!!!! Great post.
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