The very first thing any culinary student learns is how to make stock. It is a fundamental ingredient in so many things, from sauces to soups and beyond. Store bought does not even come close to how good homemade chicken stock is, and many brands are basically watered down. No thanks. I almost always keep four quarts of homemade chicken stock in the freezer so I never have to rely on store bought. I guarantee that once you try it, there will be no going back.
Chicken stock strikes the perfect balance between flavor and efficiency. Unlike beef stock, which can take all day, chicken stock develops deep rich flavor in just a few hours. You are left with a golden collagen rich stock that adds body and depth to everything it touches without weird additives, artificial flavors, or mystery ingredients.
Key Ingredients & Substitutions:
- Chicken Bones and Feet – You want a combination of chicken back bones and feet for the best broth. The feet provide the collagen, while the backs provide the flavor. Use just bones if you cannot find feet.
- Onions, Celery, Carrots – These are the vegetables that help flavor the stock. Omit if you dislike.
- Peppercorns, Bay Leaves, Thyme – These are other herbs and aromatics used for stock. Omit if you dislike.
Chicken Stock
Prep Time: 15 minutes
Cook Time: 4 Hours 45 minutes
Total Time: 5 Hours
Serves: 4 quarts
Ingredients:
- 3 lbs chicken bones
- 1 lb chicken feet
- 1 onion, chopped
- 1 carrot, chopped
- 1 celery rib, chopped
- 2 bay leaves
- 3 sprigs thyme
- 1 head garlic, halved
Preparation:
STEP 1.
Preheat the oven to 425°F.
STEP 2.
On a parchment lined sheet tray add the chicken bones and feet. Roast for 45 minutes to 1 hour, or until golden brown.
STEP 3.
Transfer the bones to a large stock pot and cover with 2 inches of cold water. Place the pot on the stove and bring it up to a very low simmer. Simmer on low, with a lid, for 3 hours.
STEP 4.
In the last hour of cooking, add the onion, carrot, celery, bay leaves, thyme and garlic. Simmer for one more hour then turn off the heat.
STEP 5.
Discard the bones and then strain the broth through a fine mesh strainer over a large bowl. Distribute into storage containers and keep in the fridge for up to 5 days, or freeze.
Leave A Comment