CHICKEN STOCK

Chicken Stock image

Provided by Norman Van Aken

Categories Soup/Stew Chicken Herb Mushroom Vegetable White Wine Chill Simmer

Yield Makes 7 cups

Number Of Ingredients 15

Previous Next

Ingredients

3 tablespoons unsalted butter
1 tablespoon virgin olive oil
3 large carrots, peeled and roughly chopped
1 large onion, roughly chopped
3 large stalks celery, roughly chopped
1 head garlic, cut horizontally in half
8 ounces mushrooms, roughly chopped
1 cup dry white wine
6 sprigs thyme
6 sprigs Italian parsley
6 basil leaves
2 bay leaves, broken in half
1 tablespoon black peppercorns, toasted
3 to 4 pounds chicken bones, wings, backs, and/or necks
10 to 12 cups water, or enough to cover

Steps:

Heat the butter and olive oil in a large stockpot over medium heat. When the butter begins to foam, add the carrots, onion, celery, garlic, and mushrooms. Sauté the vegetables, stirring occasionally, until golden brown, about 10 minutes.
Add the white wine and stir, then add the herbs, peppercorns, chicken bones, and water and bring just to a simmer. Turn the heat to low, skim off any impurities that have risen to the surface (don't stir or the stock will be cloudy), and simmer, uncovered for 2 1/2 hours.
Strain the stock first through a colander, then through a fine-mesh strainer (or cheesecloth-lined colander) into a stainless steel bowl or container. Chill the stock in an ice-water bath. (This not only kills harmful bacteria, it prevents you from having to put steaming-hot stock into your refrigerator - and inadvertently heating it and its contents.) Then refrigerate until chilled, or, preferably, overnight.
Skim any fat from the top of the stock, and transfer to airtight containers. The stock will keep for 3 days in the refrigerator, or you can freeze it for up to 6 months.

Elvis Mathias

[email protected]

This is the best chicken stock I've ever had. It's so flavorful and rich, and it makes the perfect base for any soup or stew.

SM Saddam

[email protected]

I love that this recipe is so versatile. I can use it to make soup, stew, or even just to flavor rice or vegetables.

Sinovuyo Kalliey

[email protected]

This recipe is a great way to use up leftover chicken bones. I always have a bag of chicken bones in the freezer and this is the perfect way to use them up.

Sara Saleh

[email protected]

I've been making this stock for years and it's always a hit at parties. Everyone loves it!

Mduduzi Theo

[email protected]

This stock is the perfect way to add flavor to any dish. I use it in soups, stews, and even sauces.

Marwat Studio

[email protected]

I'm not a huge fan of chicken stock, but this recipe changed my mind. It's so flavorful and versatile.

Md Ariful

[email protected]

This recipe is a bit time-consuming, but it's worth it. The stock is so much better than anything you can buy in the store.

Abrash Satti

[email protected]

I used this stock to make a chicken noodle soup and it was the best soup I've ever had.

Siddique Abubaker

[email protected]

I've tried making chicken stock from scratch before, but it always turned out bland. This recipe is different - the stock is so flavorful and rich.

Faiys Faiys

[email protected]

This stock is a lifesaver when I'm short on time. I just keep a batch in the freezer and it's always ready to use.

Arifhossanrubel Arifhossanrubel

[email protected]

I love that this recipe uses all the leftover chicken bones from a roasted chicken. It's a great way to use up leftovers and make something delicious at the same time.