Basic Chicken Stock
A versatile foundation chicken stock recipe for every kitchen.
The golden nectar that is the backbone of most non-vegetariant stews and soups - This basic, no-frills chicken stock recipe squeezes every bit of chicken flavor out of your leftover bones. Use the stock for risottos, soups, stews... The list goes on! This basic chicken stock recipe can be made well in advance, and individual portions frozen for later use. Best of all, you make full use of your chicken - White meat, dark meat, bones and all!
For home cooking, you may use stock cubes in a pinch, but those are usually loaded with sodium and MSG. Make your own stock when you can! It is relatively effortless, though it does require a bit of cooking time to fully extract the flavor.
1 chicken carcass (can use roasted bones)
1 large carrot (washed and cut into 1 inch chunks)
2-4 sticks celery (cut likewise)
1 large onion (peeled and quartered)
6-8 whole black peppercorns
4-6 cloves garlic (peeled and crushed)
1 dried bay leaf
pinch of salt
1.5-2 litres cold water
Place all ingredients in a large stock pot, fill with cold water until there is about 1 inch of water covering the chicken and ingredients.
Bring to a boil.
Partially cover, and reduce heat to a simmer. Continue cooking for 90 minutes.
After 90 minutes, remove from heat and strain out solids. Transfer to containers for cooling and storage.
• For clearer and cleaner-tasting stock, skim the scum off the top every 15 minutes for the first hour.
• For the stock pot, the ingredients should fit snugly, but not be overcrowded. Ensure sufficient room at the top of the pot so that the stock does not boil over.
• To strain off fat, it is easier to cool off the stock first. Once refrigerated, the fat will solidify at the top and can be removed easily.
• This recipe yields about 1.5 litres of stock.
• Take note of cooling and storage time to prevent the growth of bacteria.