Chicken Stock Recipe

31/10/21 6:52 Chicken stock recipe - RecipeTin Eats
Chicken stock recipe

Recipe video above. This is the only chicken stock recipe you'll ever need.
It's an excellent all-rounder that can be used for everything from clear soups
to rich stews, gravies and creamy sauces. The key is to use chicken frames
(carcass) which yields the ideal balance of flavour, nutrients and richness.
They are inexpensive and even available at grocery stores these days.
No rinsing or roasting prep like call for beef stock, just plonk everything in a
pot and let it simmer for a few hours! 5 from 13 votes
Makes 2 litres / 2 quarts. Fridge 5 days or freezer for 6 months.
Prep Time Cook Time

15 mins 3 hrs
Course: stocks Cuisine: French, Western Keyword: chicken stock

Servings: 2 litres / quarts
Calories: 236cal
Author: Nagi
Ingredients
2 kg/ 4 lb chicken frames (ie carcass) , raw (Note 1)
1 carrot (medium), unpeeled, cut into 4 equal pieces
1/2 onion , peeled and halved
1 celery stem , cut in four (use the leaves too)
1/2 tbsp black peppercorns
1 tbsp apple cider vinegar (Note 2)
2 bay leaves , fresh (or 1 dried)
2 thyme sprigs (or 1/2 tsp dried leaves)
3 parsley sprigs
3 litres / 3 quarts water (just tap water, cold)
Instructions
How to make chicken stock:
1. Fill pot: Place all the chicken stock ingredients into a large stockpot (7 litre / 7 quarts+). Fill with
3 litres / 3 quarts of cold water, which should just about cover the bones. (Note 3)
2. Scoop off scum: Bring to a boil on medium-high heat. Scoop off and discard any foam that
collects on the surface using a ladle (this helps make stock clear).
3. Simmer 3 hours: Turn stove down to low and simmer for 3 hours with no lid. The stove should
be low enough so the surface is barely rippling and you just get a gentle bubble every now and
then. Too rapid boiling = murky stock.
4. Strain: Using a lid to hold the bones and vegetables in the pot, pour the stock through a fine
sieve into another pot or large bowl. (Alternatively, scoop out the solids first with a slotted spoon
and then strain.)
5. Goal: You should end up with 2 litres / 2 quarts of stock. If you have more than about 2.25 litres
/ quarts, reduce by simmering on low (else the stock will be too weak). If you have less than 2
litres / quarts, top up with water.
6. Fill jars/containers: Measure out into containers for storage and faster cooling. (I do multiples
of 1 cup)
https://www.recipetineats.com/chicken-stock-recipe/ 1/3
7. Cool: Allow to cool on the counter then refrigerate. This will make any fat rise to surface and
solidify.
8. Discard fat: Scrape fat off the surface and discard.
Storing and using:

1. Ready to use! This stock is equivalent in strength to store-bought stock, so it can be used 1:1 in
any recipe calling for chicken stock.
2. Store for 5 days in the fridge or freezer for 6 months. (Note 6)
3. Salt adjustment (Note 5): Homemade stock is unsalted whereas store-bought stock is salted.
Add 1/4 tsp salt for every 1 cup homemade chicken stock (250ml) to match the salt level of
store-bought low sodium chicken stock.
4. To use: Cold stock has a jellied consistency (Note 4). It takes barely a minute to turn liquid on a
medium-high stove, or microwave. You can also just add it in jelly form straight into dishes, but
sometimes you may need to liquify it to measure.
Notes
1. Chicken carcasses – This is the chicken frame (bones and cartilage) after the meat has been cut off
(breast, drumsticks, thighs, wings). Economical and readily available here in Sydney (butchers, even
grocery stores), it's my preferred choice because:
the proportions of meat, bone and residual fat gives an excellent balance of flavour, valuable
nutrients and collagen
it makes a nice clear stock that is an ideal "all rounder".
Other chicken cuts can be used but yields stock with different characteristics eg. skin-on bone-in
chicken pieces (thighs, drumsticks) will be fattier and murkier. See in post for more information.
Carcass of roasted chicken after removing the cooked meat not recommended - does not yield
enough flavour.
2. Cider vinegar – Helps extract nutrients out of the bones. You cannot taste it nor does it make the
stock sour.
3. Fitting in pot – Arrange the bones and vegetables so they fit snugly, but don't crush / break the
bones as this will tend to make the stock murky. The water should just about cover the bones. Don't
worry if they are sticking out a bit, they will collapse as they cook.
4. Stock consistency – When cold it will turn to a soft jelly like due to gelatin. Gelatin gives the stock
richness that you don’t get in liquid store-bought stock. Gelatin is good! So, jelly is good : )
5. Salting – Homemade stock is not salted, so it can be massively reduced to make things like jus
without becoming too salty. You cannot make fine sauces like jus using store bought stock. Note
however that homemade chicken stock has a small amount of natural salt. If you reduce it by say 90%
or more, you will begin to taste it. Think of it as natural seasoning!
6. Storing – Homemade stock will keep for 5 days in the fridge or for 6 months in the freezer.
Fridge stored: When fridge-cold, it becomes gelatinous (jelly-like) from the collagen in the bones. This
is good! It means it's rich with gelatin, which gives the dishes we use it in a luscious, lip-sticking quality.
It's fine to use as a jellied stock, it will immediately melt back to liquid when heated.
Frozen: Either thaw overnight in the fridge, microwave, or run the container under hot water to
loosen then melt in a saucepan. Sometimes if I'm adding the stock to a simmering liquid I'll just throw
it in frozen! It melts quite quickly and the end result is the same. I use all methods depending on how
much time I have!
Nutrition
Calories: 236cal | Carbohydrates: 8g | Protein: 38g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g
| Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 112mg | Sodium: 393mg | Potassium: 891mg |
Fiber: 2g | Sugar: 3g | Vitamin A: 5432IU | Vitamin C: 10mg | Calcium: 142mg | Iron: 1mg
Another great recipe by recipetineats.com

Chicken Stock Recipe - RecipeTin Eats

Uploaded by

Document Information

Original Description:

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Chicken Stock Recipe - RecipeTin Eats

Uploaded by

Copyright:

Available Formats

31/10/21 6:52 Chicken stock recipe - RecipeTin Eats

Makes 2 litres / 2 quarts. Fridge 5 days or freezer for 6 months.

Prep Time Cook Time

Course: stocks Cuisine: French, Western Keyword: chicken stock

Storing and using:

Another great recipe by recipetineats.com

You might also like