Chicken Stock

Directions

• Prep the Chicken: If using a whole chicken carcass, remove any excess skin or visible fat. You can also use chicken parts like necks, backs, and wings. These parts are typically less expensive and work well for stock.
• Roast the Chicken (Optional): Preheat your oven to 400°F (200°C). Place the chicken parts on a baking sheet and roast them for about 30-40 minutes until they are golden brown. This step is optional but can add extra flavor to your stock.
• Prepare the Vegetables: While the chicken is roasting, chop the onion, carrots, and celery. You don’t need to peel the vegetables, as the skins can add color and flavor to the stock.
• Combine Ingredients: In a large stockpot, add the roasted chicken (or raw chicken parts if you skipped the roasting step), chopped vegetables, smashed garlic, bay leaf, thyme, and parsley if using.
• Add Water: Pour in 10-12 cups of cold water, or enough to cover the chicken and vegetables by about 1-2 inches. The exact amount may vary depending on the size of your pot.
• Simmer: Place the pot over medium-high heat and slowly bring the mixture to a boil. As soon as it starts boiling, reduce the heat to low so that the stock is barely simmering. Skim off any foam or impurities that rise to the surface with a slotted spoon.
• Simmer: Let the stock simmer uncovered for at least 2-3 hours. The longer you simmer, the richer and more flavorful the stock will become. You can simmer for up to 6 hours if you have the time.
• Strain: Once the stock has simmered to your satisfaction, remove it from the heat and let it cool slightly. Use a fine-mesh strainer or a cheesecloth-lined colander to strain the liquid into a large bowl or another pot. Discard the solids.
• Cool and Store: Allow the stock to cool to room temperature, then refrigerate it. Once it’s chilled, you can skim off any fat that has solidified on the surface. Store the chicken stock in airtight containers in the refrigerator for up to 5 days, or you can freeze it for longer storage.