CHICKEN STOCK
Unless you are a vegetarian, chicken stock is a pantry staple and regularly used to add flavor to your savory dishes. While it may seem easier to “stock” up on boxed chicken stock when it goes on sale at the local market, homemade chicken stock is far superior in flavor and so easy to make! The best part is that you will know exactly what is in your chicken stock. Make a big batch, freeze it in containers, and you'll have chicken stock whenever you need it.
This recipe is based on the weight of the chicken. As a guide, using two 4-pound chickens will yield approximately 24 cups of stock. I've also provided a few do's and don'ts that will give you clear, flavorful, salt-free chicken stock every time (and your home will smell amazing)!
Ingredients
One or two whole chicken(s) rather than chicken bones alone produces a much better flavor (and you can use the giblets).
Onions, carrots, and celery, your vegetable aromatics or “mirepoix,” in a ratio of two parts onions to one part each carrots and celery and in an amount that is 15-20% of the chicken (by weight). For example, for 1000 grams of chicken, use 200 grams of mirepoix (100 grams of onion, 50 grams of carrots, 50 grams of celery).
Parsley (including stems), thyme, bay leaf, and whole peppercorns, your herb aromatics or “bouquet garni,” should comprise of a few stems each of parsley and thyme, one bay leaf, and 10-12 whole peppercorns per chicken.
Garlic to taste, at least a few cloves per chicken.
Optional: other aromatics, such as leeks (white and light green parts in roughly the same amount as the carrots) and bunch of dill. I typically add both of these in my stock.
Do not add salt. Chicken stock is the base of a recipe so salt the recipe, not the stock.
Directions
Quarter the chicken(s).
Chop vegetables roughly the same size (they don’t have to be uniform) and large enough so that they will not fall apart when cooking (approximately 3-4 inches).
Place chicken, mirepoix, bouquet garni, garlic, leeks, and dill (if using) in a large pot and cover with water by 2 inches. Bring stock to a boil and skim any foam that forms. Immediately upon boiling, lower heat to a simmer (occasional small bubbles will surface) for approximately 2-3 hours.
Do's and Dont's
Do use cold water. Cold water produces a clearer stock and allows flavors to be extracted during cooking.
Do not stir stock as it cooks.
Do skim stock to get rid of scum. To skim, place a ladle in the center of the pot so the bottom is just touching the stock. Keeping bottom of ladle slightly submerged, move ladle in a circular motion towards the edge of the pot until scum moves to the edge. Once at the edge, dip one side of the ladle into the stock and run along the edge of the pot to pick up all of the scum. This sounds harder than it is and makes for a clearer, less fatty stock. Keep a bowl next to your stock for the scum and to rest the ladle between skimming, as needed.
Do taste stock as it cooks. Stock doesn't need to simmer all day on the stove, but it does need to simmer long enough to extract out all of the flavors and gelatin. Taste stock occasionally as it cooks. Once stock maintains the same flavor after a few tastings, it is done.
When done, strain stock through a fine mesh strainer into a separate container and immediately place in an ice bath (you can use your sink) to stop the cooking and preserve the flavor.
Cooled stock can be refrigerated for 3-4 days or frozen for at least 6 months. To freeze, place stock in quart or pint containers leaving an inch at the top (stock will expand when frozen) and wrap in freezer wrap or place in freezer bags. Label containers “chicken stock” and include the date.
Making chicken stock is the perfect rainy-day activity or for when you're home doing things around the house. While it takes some effort to make homemade chicken stock, you will not be disappointed and may bid adieu to boxed chicken stock forever.