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Chicken Stock

Chicken Stock recipe image
This classic chicken stock is the ultimate kitchen workhorse, transforming simple ingredients into a deeply flavorful liquid gold. By simmering chicken carcasses, necks, and giblets with aromatic vegetables like leeks, carrots, and celery, you extract a rich, savory essence that forms the backbone of countless dishes. The addition of fresh parsley, garlic, and a bay leaf adds subtle herbal notes and complexity without overpowering the natural chicken flavor. Perfect for homemade soups, braises, or simply sipping on a cold day, this stock is versatile, comforting, and far superior to store-bought alternatives. It&# 226;ÂÂs an essential technique for any home cook looking to elevate their everyday meals with pure, unadulterated flavor.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 145.0
Dietary: Gluten-free
Description
This classic chicken stock is the ultimate kitchen workhorse, transforming simple ingredients into a deeply flavorful liquid gold. By simmering chicken carcasses, necks, and giblets with aromatic vegetables like leeks, carrots, and celery, you extract a rich, savory essence that forms the backbone of countless dishes. The addition of fresh parsley, garlic, and a bay leaf adds subtle herbal notes and complexity without overpowering the natural chicken flavor. Perfect for homemade soups, braises, or simply sipping on a cold day, this stock is versatile, comforting, and far superior to store-bought alternatives. It&# 226;ÂÂs an essential technique for any home cook looking to elevate their everyday meals with pure, unadulterated flavor.
Ingredients
  • 4 pound Fowl
  • 1 ea Neck and giblets chopped
  • 1 ea Onion stuck with 2 cloves
  • 2 ea Leeks, halved lengthwise
  • 2 ea Carrots
  • 1 ea Stalk of celery, halved
  • 2 teaspoon Salt
  • 6 ea Parsley sprigs
  • 1 ea Unpeeled garlic clove
  • 1 ea Bay leaf
Directions
  1. 1
    Place the chicken fowl, neck, and chopped giblets into a large stockpot or kettle.
  2. 2
    Cover the chicken completely with cold water.
  3. 3
    Bring the pot to a boil over medium-high heat.
  4. 4
    Skim off any foam or impurities that rise to the surface using a ladle.
  5. 5
    Add the onion, leeks, carrots, celery, salt, parsley, garlic, and bay leaf to the pot.
  6. 6
    Reduce the heat to low to maintain a gentle simmer.
  7. 7
    Simmer uncovered for 2 hours, occasionally skimming any fat or froth from the surface.
  8. 8
    Remove the chicken carcass from the pot using tongs.
  9. 9
    Pull off any remaining meat and skin from the carcass; reserve the meat for another use.
  10. 10
    Chop the bare carcass into smaller pieces to release more flavor.
  11. 11
    Return the chopped carcass and any reserved skin to the pot.
  12. 12
    Add boiling water if necessary to keep the ingredients barely covered.
  13. 13
    Continue to simmer gently for another 2 hours.
  14. 14
    Strain the stock through a fine-mesh sieve into a large bowl, pressing hard on the solids to extract all liquid.
  15. 15
    Let the stock cool to room temperature.
  16. 16
    Refrigerate the stock until cold, then skim off the solidified fat layer from the top.
  17. 17
    Store in airtight containers in the refrigerator or freezer.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 145.0kcal
% Daily Value *
Total Fat 4.6g8%
Saturated Fat 2.1g11%
Cholesterol 7.8mg3%
Sodium 6552.2mg274%
Total Carbohydrate 28.5g10%
Dietary Fiber 6.8g28%
Sugars 4.8g
Protein 3.7g8%

* 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 broth, simmering, pantry staple, umami, vegetable aromatics, giblets, carcass, leeks, carrots, celery, bay leaf, parsley, garlic, onion, stock making, base ingredient, comfort food, slow cooking, bone broth, kitchen essentials
Read it online: https://www.chefs-mate.com/recipe/chicken-stock-3/