Basic Chicken Stock Recipe
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Making your own stock tastes better, and it’s as simple as it gets.
This dish was featured as part of our Recipes for Passover photo gallery.
INGREDIENTS
- 1 roasted chicken carcass
- 1 tablespoon olive oil
- 3 quarts (12 cups) water
- 1 medium carrot, peeled and coarsely chopped
- 1 medium celery stalk, coarsely chopped
- 1/2 medium yellow onion, coarsely chopped
- 2 fresh thyme sprigs
- 1 bay leaf
- 1/2 teaspoon whole black peppercorns
INSTRUCTIONS
- Using a cleaver or kitchen scissors, break up the carcass into several smaller pieces so that they will fit in an even layer in the bottom of a large pot or Dutch oven; set aside.
- Heat the oil in the pot over medium-high heat until shimmering. Add the carcass pieces and cook, turning occasionally, until lightly browned all over, about 8 minutes.
- Add the remaining ingredients and stir to combine, scraping up any browned bits from the bottom of the pot with a wooden spoon. Bring to a simmer (do not let the stock come to a boil).
- Reduce the heat to low and continue to simmer, occasionally skimming any scum off the surface of the stock using a large spoon. Cook, adjusting the heat as necessary to keep the stock at a simmer, until the flavors have developed, about 1 1/2 hours.
- Remove and discard any large pieces of carcass. Set a fine-mesh strainer over a 2-quart saucepan and pour the stock through the strainer. Discard the contents of the strainer. (At this point, the stock can be cooled to room temperature and refrigerated in a container with a tightfitting lid for up to 3 days or frozen for up to 1 month.)
Q: How long can you freeze it?
I know a lot of people add bay leaf, thyme, etc. to stock. However, this could interfere with the dishes you make with the stock.
I would also use a big, fat chef's onion. Those little yellow ones that come in the mesh bags are awful.
Finally, my Chinese friends only use breast plate and wing tips to make stock. The all-white-meat approach makes a delightfully yellow, rich, "clean" tasting stock.