For an even richer flavor, roast the chicken necks and backs in a 400°F (200°C) oven for 30 minutes before adding them to the stockpot. Don't be tempted to add salt at the beginning of the process. Season the stock only when you are using it in a specific recipe. The cooled stock will keep in the refrigerator for up to 5 days, or in the freezer for several months.
Chef John's Homemade Chicken Stock
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PREP TIME10 mins
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COOK TIME12 hrs 30 mins
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TOTAL TIME13 hrs 40 mins
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SERVING12 People
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VIEWS183
Transform humble chicken scraps into liquid gold with this deeply flavorful homemade chicken stock. A low and slow simmer coaxes out every nuance, resulting in a rich, aromatic base for soups, sauces, and countless other culinary creations. While patience is key, the simple process yields a reward far surpassing store-bought alternatives.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate2 g
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Cholesterol20 mg
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Fiber1 g
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Protein7 g
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Saturated Fat1 g
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Sodium36 mg
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Sugar1 g
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Fat5 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View In a large stockpot, combine the chicken necks and backs, onion, carrots, celery, garlic, thyme, and bay leaf. Pour in the cold water. (Prep Time: 15 minutes)
02 Step
Recipe View Bring the mixture to a gentle simmer over medium-low heat. It is crucial to avoid a boil, which can cloud the stock. (Cook Time: 30 minutes)
03 Step
Recipe View Once simmering, diligently skim off any foam or impurities that rise to the surface. This step ensures a clear and clean-tasting stock. Reduce the heat to low.
04 Step
Recipe View Maintain a very gentle simmer for 12 hours, continuing to skim off any impurities as needed. The longer the simmer, the richer and more flavorful the stock will become. (Cook Time: 12 hours)
05 Step
Recipe View Remove the stockpot from the heat and allow the stock to cool for 1 hour. This makes it safer to handle and strain. (Cooling Time: 1 hour)
06 Step
Recipe View Carefully pour the stock through a fine-mesh strainer lined with cheesecloth (optional, for extra clarity). Discard the solids.
07 Step
Recipe View Transfer the strained stock to food-safe containers. Allow the stock to cool completely before refrigerating or freezing.
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RECIPE REVIEWS
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Please Rate
Carroll Ebert
Jul 31, 2024I roasted the chicken bones beforehand, as suggested, and it made a huge difference in the flavor. So delicious!
Damian Powlowski
May 29, 2024I froze the stock in ice cube trays for easy use in smaller recipes. Works like a charm!
Sammie Terry
Jan 1, 2024Easy to follow and the stock turned out perfectly clear. Thanks for the great recipe!
Sarina Kiehn
Nov 3, 2023This recipe is fantastic! The stock is so much better than anything I can buy in the store. It takes a little time, but it's worth every minute.