A homemade chicken stock recipe, there’s nothing quite like it. It does take a long time to simmer, but the procedure is really quite simple.
Chef John’s Homemade Chicken Stock
A homemade chicken stock recipe, there's nothing quite like it. It does take a long time to simmer, but the procedure is really quite simple.
Ingredients
- 3 pounds chicken necks and backs
- 1 large onion skin on, sliced into 6 segments
- 2 carrots cut into chunks
- 1 stalk celery cut into chunks
- 2 cloves garlic peeled
- 4 sprigs chopped fresh thyme
- 1 bay leaf
- 3 quarts cold water
Instructions
- Combine chicken, onion, carrots, celery, garlic, thyme, and bay leaf in a large stockpot; pour water into the pot. Bring to a gentle simmer over medium-low heat, being careful not to let the mixture come to a boil. Once simmering, skim off any foam or impurities that accumulate on the surface of the water and reduce the heat to low.
- Gently simmer the mixture on low for 12 hours, skimming off any foam as needed.
- Remove stockpot from heat and let cool for 1 hour.
- Pour stock through a fine strainer and transfer to food-safe containers.
