Homemade Chicken Stock Recipe
Chicken stock is used in soups and sauces, for cooking rice or risotto, braising poultry or vegetables, and more. Here's an easy chicken stock recipe.
- Preparation:
- Cooking:
- Total:
- Serves: 16 persons
Ingredients
- 2to 3 pounds chicken feet, or a combo of bones and feet (or the carcass from a roasted chicken)
- 1medium onion (peeled and chopped)
- 1medium rib celery (chopped)
- 1medium carrot (peeled and chopped)
- For the Satchet:
- 1bay leaf
- ½teaspoon dried thyme
- 3to 4 stems parsley
- 3to 4 black peppercorns
- 1whole clove
Instructions
Step 1
Tie the thyme, peppercorns, clove, parsley stems and bay leaf into a piece of cheesecloth.Step 2
Place chicken bones in a heavy-bottomed stockpot.Step 3
Add enough cold water to the pot to completely cover the bones—about 5 quarts.Step 4
Bring the pot to a boil, then immediately drain bones.Step 5
Return the blanched bones to the pot and again cover with fresh, cold water.Step 6
Bring the pot to a boil, then lower the heat to a simmer .Step 7
Skim off the scum that rises to the surface.Step 8
Add chopped carrots, celery, and onion, (also called mirepoix ) to the pot along with the sachet; tie the sachet string to the stockpot handle for easy retrieval later.Step 9
Simmer for about 4 hours, continuing to skim the impurities that rise to the surface. The liquid will evaporate, so make sure there's always enough water to cover the bones.Step 10
After 4 hours, remove from the heat and strain the stock through a sieve lined with a few layers of cheesecloth. Cool the stock quickly, using an ice bath if necessary, and then refrigerate or freeze. Note: For an illustration of a sachet, see this glossary entry on the sachet d'epices .