Chicken Stock
Chicken Stock
Ingredients
- 10 lbs chicken bones, carcasses and necks
- 2 carrots, large
- 2 onions, large
- 2 stalks celery
- 4 sprigs thyme
- 4 bay leaves
- 1 tablespoon black peppercorns
- 15 L cold water
Instructions
- 1
Place all of your chicken bones in a large, heavy-bottomed pot (or multiple pots if needed). Cover the bones with cold water, ensuring at least 1 inch of water submerges the bones and leaving at least 1 inch from the rim of the pot.
⏱️ 5 min
- 2
Bring the stock to a boil over medium to medium-high heat. While heating, gently shake or stir the pot to prevent bones from sticking to the bottom. During this time, chop the onions, carrots, and celery into large chunks. You can leave the peels on the vegetables, but ensure they are clean. Aim for a 3:2:1 ratio of onions to carrots to celery.
⏱️ 10 min
- 3
Once the stock reaches a gentle, rolling boil, immediately reduce the heat to low. A large quantity of foam will form on the surface; thoroughly skim away all of this foam and discard it. This step is crucial for clear, non-bitter stock. Once well skimmed and the water is clear, add the chopped mirepoix (onions, carrots, celery), thyme sprigs, bay leaves, and black peppercorns.
⏱️ 15 min
- 4
Continue to very gently simmer the stock over low heat for 4 to 6 hours. The most important part of this step is to skim any traces of foam that float to the surface every 20-30 minutes, especially during the first 2 hours. Consistent skimming will significantly improve the quality of your stock.
⏱️ 360 min
Kitchen Tools
Chicken Stock
- 10 lbs chicken bones, carcasses and necks
- 2 carrots, large
- 2 onions, large
- 2 stalks celery
- 4 sprigs thyme
- 4 bay leaves
- 1 tablespoon black peppercorns
- 15 L cold water
Instructions
- 1
Place all of your chicken bones in a large, heavy-bottomed pot (or multiple pots if needed). Cover the bones with cold water, ensuring at least 1 inch of water submerges the bones and leaving at least 1 inch from the rim of the pot.
⏱️ 5 min - 2
Bring the stock to a boil over medium to medium-high heat. While heating, gently shake or stir the pot to prevent bones from sticking to the bottom. During this time, chop the onions, carrots, and celery into large chunks. You can leave the peels on the vegetables, but ensure they are clean. Aim for a 3:2:1 ratio of onions to carrots to celery.
⏱️ 10 min - 3
Once the stock reaches a gentle, rolling boil, immediately reduce the heat to low. A large quantity of foam will form on the surface; thoroughly skim away all of this foam and discard it. This step is crucial for clear, non-bitter stock. Once well skimmed and the water is clear, add the chopped mirepoix (onions, carrots, celery), thyme sprigs, bay leaves, and black peppercorns.
⏱️ 15 min - 4
Continue to very gently simmer the stock over low heat for 4 to 6 hours. The most important part of this step is to skim any traces of foam that float to the surface every 20-30 minutes, especially during the first 2 hours. Consistent skimming will significantly improve the quality of your stock.
⏱️ 360 min