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How Long To Cook Chicken Stock(1)

Chicken Stock Recipe


  • Author: Bobby

Ingredients

Scale
  • 4 pounds of chicken carcasses, including necks and backs
  • 1 large onion (quartered)
  • 4 carrots (peeled and cut in ½)
  • 4 ribs celery (cut in ½)
  • 1 leek (white part only, cut in ½ lengthwise)
  • 10 sprigs of fresh thyme
  • 10 sprigs of fresh parsley with stems
  • 2 bay leaves
  • 810 peppercorns
  • 2 whole cloves of garlic (peeled)
  • 2 gallons of cold water

Instructions

  1. In a 12-quart stockpot, proceed to combine the chicken, veggies, herbs, and spices.
  2. Place the open steamer basket on top of the contents in the pot and cover with water.
  3. You should cook on high heat until bubbles begin to break through the liquid’s surface.
  4. Reduce the heat to medium-low to keep the stock at a low, gentle simmer.
  5. For the first hour of cooking, skim the scum from the stock with a spoon or fine mesh strainer every 10 to 15 minutes, then twice an hour for the remaining two hours.
  6. As needed, you should add boiling water to keep the bones and veggies submerged.
  7. Cook for 6 to 8 hours, uncovered.
  8. You should ensure you remove particles from the stock by straining it through a fine-mesh strainer into another large pot.
  9. Cool to below 40 degrees in a large ice cooler or a sink full of ice water. Refrigerate for at least one night.
  10. Remove solidified fat from the liquid surface and refrigerate for 2 to 3 days or freeze for up to 3 months in a jar with a lid.
  11. Bring to a boil for 2 minutes.
  12. Proceed to serve as a soup or sauce base.

You will never need another chicken stock recipe. It is a great all-arounder that’s crisp and clear, with the perfect flavor, nutritional, and richness balance. Everything from clear soups to rich stews, gravies, and creamy sauces can be made with it.

I like making chicken stock since it is easier than making beef stock, and it enhances almost everything – which is the main purpose here. You can watch this video recipe to know to cook chicken stock to perfection.