Chicken Stock Or Broth By James Beard, Chef

This classic chicken stock recipe, inspired by James Beard, yields a deeply flavorful and aromatic liquid base essential for any home cook. By simmering chicken backs, necks, and gizzards with mirepoixonions studded with cloves, leeks, carrots, and garlicyou extract maximum collagen and taste. The addition of fresh herbs like parsley, thyme, and bay leaf adds a subtle herbal brightness. Slow simmering is key to developing a rich body without clouding the broth. Perfect for making risotto, pan sauces, or hearty soups, this versatile stock keeps well in the fridge or freezer. Its a timeless technique that transforms simple ingredients into a culinary cornerstone, offering a superior taste profile compared to store-bought alternatives.

Cooking Method: Boiling, Roasting, Stewing

Cuisine: Global

Courses: Soups

Difficulty: Advanced

Servings: 2

Calories: 1651.1

Dietary: Gluten-free

Description

This classic chicken stock recipe, inspired by James Beard, yields a deeply flavorful and aromatic liquid base essential for any home cook. By simmering chicken backs, necks, and gizzards with mirepoixonions studded with cloves, leeks, carrots, and garlicyou extract maximum collagen and taste. The addition of fresh herbs like parsley, thyme, and bay leaf adds a subtle herbal brightness. Slow simmering is key to developing a rich body without clouding the broth. Perfect for making risotto, pan sauces, or hearty soups, this versatile stock keeps well in the fridge or freezer. Its a timeless technique that transforms simple ingredients into a culinary cornerstone, offering a superior taste profile compared to store-bought alternatives.

Ingredients

2 pound Chicken gizzards
2 pound Chicken necks and backs
1 md Onion; peeled; stuck with:
3 ea Cloves (stuck in onion)
1 ea Leek; well washed; trimmed
1 ea Carrot; scraped
2 ea Garlic cloves; peeled
1 ea Bay leaf
1 ea Parsley sprig
1 teaspoon Thyme; dried
6 ea Peppercorns
3 quart Water
1 tablespoon Salt

Directions

1
Place the chicken gizzards, necks, and backs into a large 8-quart stockpot.
2
Add the onion studded with cloves, leek, carrot, garlic, bay leaf, parsley, thyme, and peppercorns to the pot.
3
Pour in 3 quarts of cold water to cover the ingredients.
4
Place the pot over high heat and bring the liquid to a rolling boil.
5
Once boiling, use a wire skimmer or large spoon to skim off any gray scum that rises to the surface.
6
Continue to boil rapidly for 15 minutes, skimming frequently to keep the broth clear.
7
Reduce the heat to low, cover the pot partially, and maintain a gentle simmer.
8
Simmer the stock for 2 to 2.5 hours, occasionally skimming any fat or impurities that rise.
9
Season the stock with 1 tablespoon of salt, or to taste.
10
Set a fine-mesh sieve lined with several layers of cheesecloth over a large bowl or clean pot.
11
Carefully strain the stock through the cheesecloth to remove all solids.
12
Reserve the cooked gizzards for another use and discard the bones and vegetables.
13
Allow the strained stock to cool completely at room temperature, then refrigerate.
14
Once chilled, remove and discard the solidified layer of fat from the surface.
15
Store the stock in airtight containers in the refrigerator for up to 3 days, or freeze for up to 3 months.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 1651.1kcal

% Daily Value *
Total Fat 61.8g96%
Saturated Fat 16.3g82%
Cholesterol 404.1mg135%
Sodium 2400mg100%
Total Carbohydrate 139.9g47%
Dietary Fiber 46.8g188%
Sugars 8.0g
Protein 149.7g300%

* 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, stock pot, simmer, chicken bones, gizzards, aromatics, base ingredient, soup base, cooking liquid, james beard, clarified, rich flavor, pantry staple, bone broth, leek, thyme, bay leaf, peppercorns, cheesecloth

Read it online: https://www.chefs-mate.com/recipe/chicken-stock-or-broth-by-james-beard-chef/