Chicken Stock
Chicken Stock is the hero when it comes to cooking great food - it's the foundation that adds depth, richness and balance to your cooking. Made by gently simmering very simple ingredients - chicken bones, vegetables, and herbs - a good stock captures the essence of comfort and flavor in its purest form.
Whether you're preparing a cozy bowl of soup, a creamy risotto, or a velvety sauce, chicken stock enhances every ingredient it touches, turning everyday meals into something much more memorable.
In professional kitchens, chicken stock is a staple. Almost daily you will find a large stock pot simmering away, a job that is not taken lightly. But without a great base, you will never achieve the final end product you are looking for.
Note:
This is one of the few recipes you'll find that doesn't include salt - and that's intentional. Hold off on seasoning your stock until you use it in your final dish. This gives you full control over flavor and ensures your soups, sauces, and recipes are perfectly balanced.
In our busy lives, store-bought chicken stock has become a time saver for home cooks. It delivers a rich, savory flavor without the hours of simmering your homemade stock. Available in cartons, cans, or concentrate, it offers a quick way to build depth into soups, sauces, gravies and countless other dishes.
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While nothing quite matches the flavor of stock made from scratch, high-quality store-bought options can come surprisingly close. Look for varieties labeled low sodium or unsalted - these give you more control over seasoning - and always check for simple, natural ingredients like chicken, vegetables, and herbs.
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Store-bought chicken stock allows you to bring warmth, comfort, and homemade flavor to your meals in minutes - proof that great cooking doesn’t always have to start from scratch.
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Ingredients
1 ea whole chicken (about 3-4 lbs) or 3-4 lbs of chicken parts (backs, necks, wings or bones)
12 cups cold water
2 ea large onions, quarted (leave skins on for color if desired)
3 ea carrots, cut into chunks
3 ea celery stalks, cut into chunks
1ea whole head of garlic, halved (or 10/12 peeled garlic cloves)
1ea bay leaf
8-10ea whole black peppercorns
to taste fresh herbs (parsley & thyme, or whatever combination you like)
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Instructions
1. Combine ingredients in a large pot:
If using a whole chicken, carefully rinse the chicken under cold water paying close attention to the cavity. This will allow for a cleaner stock without the need to skim as much from the top.
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2. Simmer gently:
Bring to a gentle boil over medium-high heat. As it begins to simmer, skim any foam or impurities from the surface.
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3. Lower Heat:
Reduce heat to a low simmer (small bubbles only) for 2-3 hours, uncovered
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4. Strain:
If using a whole chicken, remove it from the pot and pour the stock through a fine-mesh strainer
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5. Cool:
Quickly cool stock, uncovered by either placing your container into an ice bath, or if making a small batch, refrigerate uncovered. Once chilled, skim any fat from the surface
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6.Store:
Stock can be stored in the refrigerator for up to 5 days, or frozen for up to 3 months. (store in 1 cup portions or ice cube trays for easy use).
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Chef's Tip:
For deeper flavor, roast the chicken bones and vegetables at 400°F (must use only bones for this method) before simmering - this creates a rich brown chicken stock perfect for sauces and gravies