Chicken Stock

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Servings: 4 Difficulty: Advanced
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Rich, golden homemade chicken stock perfect for soups, stews, and sauces
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Chicken Stock recipe image
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Chicken Stock

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 59.8

Description

This classic homemade chicken stock is the ultimate foundation for flavorful soups, risottos, and pan sauces. By roasting the chicken carcass and mirepoix (onions, carrots, and celery) before simmering, you unlock a deep, golden color and a rich, savory flavor that canned versions simply cannot match. The addition of fresh thyme, parsley, and bay leaf adds subtle aromatic notes, while a slow simmer extracts gelatin from the bones for a luxurious mouthfeel. This versatile liquid enhances everything from a simple noodle soup to a complex braised dish. It is easy to make in large batches and freezes beautifully, ensuring you always have a high-quality base on hand for quick weeknight meals or special occasion cooking.

Ingredients

Directions

  1. Cut the chicken carcass into small pieces using a cleaver or ask your butcher to do so.
  2. Heat 1 tablespoon of oil in a large saucepan over medium heat.
  3. Add the chicken carcass pieces to the pot.
  4. Cook, stirring often, until the carcass is well browned on all sides.
  5. Add the remaining tablespoon of oil along with the chopped onion, carrots, and celery.
  6. Cook, stirring frequently, until the vegetables are golden brown and softened.
  7. Pour off any excess oil from the pot.
  8. Add the fresh thyme sprigs, parsley sprigs, bay leaf, and white peppercorns.
  9. Stir to combine, then add enough water to fully cover the ingredients.
  10. Bring the mixture to a boil, then immediately reduce the heat to maintain a gentle simmer.
  11. Simmer uncovered for 1 1/2 to 2 hours, skimming off any foam or impurities that rise to the surface.
  12. Continue simmering until the liquid has reduced to approximately 4 cups.
  13. Line a bowl with a fine-mesh sieve (chinois) for the cleanest strain.
  14. Pour the stock through the sieve, using a wooden spoon to press the solids and extract as much liquid as possible.
  15. Discard the solids and skim off any fat that rises to the surface of the strained stock.
  16. To make demi-glace, bring the finished stock to a boil over high heat.
  17. Mix 1 1/2 tablespoons of cornstarch with 1 1/2 tablespoons of cold water until smooth.
  18. Stir the cornstarch mixture into the boiling stock, whisking constantly to prevent lumps.
  19. Lower the heat and simmer until reduced to 2 cups or thick enough to coat the back of a spoon.
  20. Stir occasionally as the demi-glace cools to prevent it from separating.
  21. Refrigerate stock or demi-glace in tightly sealed containers for up to 2 days (stock) or 1 week (demi-glace), or freeze for up to 3 months.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 59.8kcal
% Daily Value *
Total Fat 3.0g5%
Saturated Fat 0.8g4%
Cholesterol 22.2mg8%
Sodium 20.5mg1%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 6.8g14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chicken stock, homemade stock, chicken carcass, mirepoix, broth, simmering, soup base, demi-glace, pantry staple, freezer meal, from scratch, gelatin rich
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