Chicken Stock Recipe (2024)

Start by bringing ONLY the chicken bones to a slow boil first... then skim the foam... add the remaining ingredients... bring back to boil... then simmer. I never understand why recipes don't say this. Getting all the scum off the top is way easier without all the veggies and seasoning floating around.

I make chicken stock in very large batches, reduce to a syrupy consistency (by a factor of 15 or so), freeze it in ice cube trays and transfer the cubes to a gallon zip lock bag in the freezer. This allows you to make the stock in bulk and store tons of it easily. This is especially helpful if you can convince a butcher to save bones for you - you can usually buy tons of them for next to nothing. When you use the cubes, you just add them to hot water. 1 cube makes about 2 cups.

Please listen to me it will make your chicken stock sublime with one small addition. Halve a large head of garlic and add to the other ingredients. It will transform your stock without overwhelming. So simple and with amazing results.

Once the stock has been strained, cooled, and defatted, I put measured amounts into zip top bags, squeeze out the air, close them good and tight, and lay them flat on a baking sheet in the freezer. Then the frozen tiles are very easy to store upright like papers in a file cabinet, and they thaw quickly as well.

I cook it overnight in a crockpot.

Hi Leobot, you need raw uncooked bones because they have more flavor to contribute to the broth than cooked bones from a roasted bird. If you debone chickens or parts, put the raw bones in a ziplock, cover with water and freeze. That way you prevent freezer burn. Three full ziplocks is enough to make this recipe. A good way to tell if the broth is done is to scoop out a pile of bones and sniff. If they still smell a lot like chicken, you are not done. Smells like cat food or nothing much? Done.

I would follow Samin anywhere and made this several times. My 'go to'. Making chicken stock for years but as usual, Samin makes me wiser - better cook and I now add vinegar. BUT...*I think this is better if you add only water and chicken to the stockpot, bring to a boil, lower to simmer and let it go about 20 min then skim 'gunk" and THEN add veg (and vinegar).*I find 4 hrs is plenty of time. Note: Saved fat that rises to top is great for potatoes or root veg cooking.

Throw in some brown onion skins for color, a half to one inch of ginger, and if you have it, some rind from hard cheese such as parmesan for a little umami.

I think the veggies get bitter with prolonged cooking, so I simmer the bones all day, or overnight, and add the veggies about an hour before the end. I do use the vinegar. The bones are spongy and like, empty, when taken out at the end, and the broth is stiff when chilled. Good stuff!

I use a presume cooker. Cooking time is 1.5 hrs.

If you only cook it for 1-1/2 hours you will get the nutrients out of the veggies but not the bones, which is where most of the wonderful goodness is. For that you need a minimum of six hours, which is presumably why this recipe calls for 6-8 hours cooking time.

Questions: So the lack of garlic (HORRORS!) is because this stock isn't the end game, correct? The garlic will come in the creation of the final dish that USES this stock, correct? (Same with salt?)Why no skin? Is that to eliminate the fat (schmaltz?) from the finished product?Finally, why no roasting of the bones or, say, browning of the chicken wings? (Realizing the answer to each of these could be because it's not the end product.)

I have been making chicken stock for decades and find that roasted chicken parts are better than raw, they make a more clear, golden stock, while raw makes a cloudy, pale stock. What is the reason for insisting on raw chicken?

What happens if you freeze this stock for longer than three months, and why do different stocks have different freezer lives?

A related suggestion: Or use muffin tins to freeze the broth. Fill about 3/4 full and you have 1/3 cup of broth in each "muffin."

Why covered? If we want the broth to evaporate and concentrate shouldn’t it be uncovered?

Are frozen onion, celery, carrots okay to add to this?

My go-to, perfect stock, makes the whole house smell amazing. Once used chicken feet - I always grab whatever’s on sale - and seeing them bob around in the stock was a little disturbing, but the fresh chicken parts really make the broth.

Cooked the carcass and chicken feet, skimmed off the schmoo and simmered for a couple of hours before adding the veg.

I roast chicken (or turkey) parts in a 400 degree oven before simmering with vegetables and I scrape the fond from the roasting pan into the pot.

excellent recipe. I save my onion ends (minus papery skin), carrot and parsnip and celeriac shavings, the ends and greens of leeks, parsely stalks, sh*take stems -- there's always a bag in my freezer where these go. So when it's time to add veggies- that's it, plus a garlic bulb, halved. Thank for the helpful comments particularly about waiting to add the veggies.

A little piece of star anise adds a lot to any chicken stock!

I used to stress about making stock like it was a science experiment. Now I throw it all in my double broiler - homemade roasted chicken carcass, bones and wings, all the thyme from the cavity, veggies peppercorns etc and let that baby go. Samra’s note to add white vinegar once it came to a boil was a game changer for me. The one I made yesterday/today low simmered for a minimum 10 hours overnight right into the morning. It’s rich, clear, beautiful and golden. The best batch I ever made.

will a crock pot work? less to worry about. keeping an eye on this for HOURS is impossible.

This is similar to my stock, but- I use less water, no more than 1 qt / pound of chicken, so it makes a rich stock. In the end use, I may dilute with water.- I don’t add herbs, because they might clash with Asian dishes.- I do add a little garlic. This is what I do with those tiny cloves from the center of the bulb - don’t even need to peel them!

How can you start with 6 quarts and have the final product yield almost 6 quarts after 7-9 hours of simmering? No way this happens.

Please provide instructions for roasting chicken bones. Concerned they will burn. Thank you!

Crockpot works beautifully here. Stock can simmer all day or overnight. I also like to add a large handful of trimmed cilantro stalks with the veggies, fresh ginger and garlic if I have them. Sublime.

Gotta get a good dark roast on the chicken bones first. 350 for 40 minutes should be good enough if there’s more meat on the bone roast longer

I highly recommend adding a parsnip or two to the vegetables. It's a trick I learned from my Jewish grandmother. It adds sweetness to the stock.