This classic chicken stock recipe forms the backbone of countless delicious dishes, from comforting soups to luxurious risottos. By simmering chicken parts like backs and carcasses with aromatic vegetables such as onions, carrots, celery, and garlic, you create a golden liquid packed with natural collagen and robust flavor. The slow simmering process extracts every bit of goodness without muddying the broth, resulting in a clear, silky stock that tastes far superior to store-bought alternatives. Perfect for meal prep enthusiasts, this versatile base can be frozen for months, ensuring you always have a high-quality ingredient on hand. It&# 226;ÂÂs a simple, satisfying project that rewards patience with incredible depth and richness, elevating any dish it touches.
Chicken Stock – Master Chefs
Description
This classic chicken stock recipe forms the backbone of countless delicious dishes, from comforting soups to luxurious risottos. By simmering chicken parts like backs and carcasses with aromatic vegetables such as onions, carrots, celery, and garlic, you create a golden liquid packed with natural collagen and robust flavor. The slow simmering process extracts every bit of goodness without muddying the broth, resulting in a clear, silky stock that tastes far superior to store-bought alternatives. Perfect for meal prep enthusiasts, this versatile base can be frozen for months, ensuring you always have a high-quality ingredient on hand. It&# 226;ÂÂs a simple, satisfying project that rewards patience with incredible depth and richness, elevating any dish it touches.Ingredients
Directions
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Wash chicken parts well and place them in a large stockpot.
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Add cold water to cover the chicken by about 2 inches.
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Slowly bring the pot to a boil over medium-high heat.
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Skim all of the froth and impurities from the surface as it forms.
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Lower the heat to maintain a gentle simmer.
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Add onions, carrots, celery, garlic, parsley stems, thyme, bay leaf, and salt.
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Simmer, uncovered, for 3 hours, adding water as needed to keep ingredients covered.
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Skim the surface occasionally to keep the stock clear.
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Add peppercorns during the last 15 minutes of simmering.
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Line a colander with a double layer of dampened cheesecloth and place it over a large bowl.
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Strain the stock through the prepared colander.
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Gently press the solids to extract all possible liquid, then discard the solids.
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Let the stock cool to room temperature.
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Refrigerate until chilled and the fat solidifies on the surface.
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Lift off and discard the solid fat layer.
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Pour the stock into storage containers, label, and date them.
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Store in the refrigerator for up to 3 days or freeze for up to six months.
Nutrition Facts
Servings 3
- Amount Per Serving
- Calories 1356.3kcal
- % Daily Value *
- Total Fat 68.1g105%
- Saturated Fat 18.7g94%
- Cholesterol 505.1mg169%
- Sodium 465.3mg20%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 153.2g307%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
