Tasty Tin Basic Chicken Stock
Tasty Tin Basic Chicken Stock
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Category
Soup
Author
Tasty Tin
Servings
7 quarts
Prep Time
30 minutes
Cook Time
4 hours
Calories
6427
Homemade chicken stock is one of the most valuable things you can keep in your kitchen. Once you have a pot of homemade stock ready to go, cooking becomes much easier. It’s the base for soups like Creamy Spring Asparagus Soup, hearty winter stews, and countless everyday dishes.
Years ago my daughter and I filmed ourselves making chicken stock together using a method in inspired by Ina Garten, but the recipe below reflects how I actually make stock (not technically broth) today in my kitchen.
If you want to learn more about the difference between stock and broth and how they shape the flavor of soups and stews, take a look at my blog Soups and Stews for Winter Cooking, where I dive deeper into the topic.
Ingredients
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10 to 12 pounds chicken backs, necks, and wing tips
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5 to 7 ½ pounds chicken pieces with meat (2 whole chickens or a mix of thighs, legs, and wings)
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4 large onions, (2 sweet, 2 yellow), unpeeled cut in half
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4-6 carrots, whatever you have on hand, roughly chopped
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4-6 celery stalks with leaves, roughly chopped
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1 leek, cleaned well and roughly chopped
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3 heads garlic, halved crosswise
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2 tbsp minced garlic
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small handful dried mushrooms or mushroom stems (just enough to add body and umami)
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10 fresh thyme sprigs
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10 fresh dill sprigs
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5 fresh sage leaves
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5 bay leaves
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3 tbsp whole black peppercorns
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3 tbsp kosher salt
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4 tbsp of coarse sea salt
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1 to 2 lemons, halved
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enough water to fully cover the ingredients (usually about 7–8 quarts)
Directions
Prepare the pot
Place the chicken bones and chicken pieces into a large stockpot (about a 20-quart pot works well).
Add the onions, carrots, celery, leeks, garlic, herbs, mushrooms, bay leaves, peppercorns, salt, and lemons.
Pour in enough water to fully cover the ingredients by several inches.
Bring to a gentle simmer
Place the pot over medium heat and slowly bring it to a gentle simmer. Avoid a hard boil—stock develops better flavor when it cooks slowly.
As the stock begins to heat, skim off any foam that rises to the top.
Let time do the work
Reduce the heat and allow the stock to simmer gently for 3 to 4 hours.
During this time the bones release collagen and the vegetables slowly infuse the liquid with flavor.
Strain the stock
Carefully strain the stock through a colander into a large container. For a clearer stock, strain again through a fine-mesh sieve or cheesecloth.
Discard the solids.
Cool and store
Allow the stock to chill completely in the refrigerator. As it cools, the fat will rise and harden on the surface. Skim this layer off before using the stock or packaging it for the freezer.
When properly made, the stock will often become gelatinous when chilled. This is a good sign—it means collagen was successfully extracted from the bones.
Once reheated, it will return to liquid form.
Recipe Video
Recipe Note
About the vegetables
Everything in this recipe is intentionally rough-cut. Onion skins, carrot tops, celery leaves, and leek greens all contribute flavor and color to the final stock.
Fresh or dried herbs
Fresh herbs are wonderful if you have them, but dried herbs work well too. Use whatever you have available.
Why lemons are added
The lemon adds brightness to the finished stock, and the acidity also helps extract collagen from the bones as the stock cooks.
Roasting for deeper flavor
If you prefer a darker, richer stock, you can roast the chicken bones in a 400°F oven until browned before adding them to the pot.
Freezing stock
Homemade stock freezes beautifully.
Store it in quart or pint containers for soups, or freeze smaller portions in ice cube trays for sauces and everyday cooking.
Nutrition
Calories 6427, Carbs 29 grams (10%), Protein 45 grams (89%), Fat 680 grams (1047%), Saturated Fat 203 grams (1267%), Trans Fat 0 grams (2137%), Cholesterol 716 milligrams (239%), Fiber 5 grams (20%), Sugar 12 grams (14%), Sodium 7226 milligrams (314%), Iron 4 milligrams (22%), Potassium 939 milligrams (27%)