Description
Use this as a guideline, adjusting quantities up or down as your pot or chicken stash allows. Onion, carrots and celery are classic, but you can use leeks, scallions and red peppers if you like. Just don’t use strongly flavoured vegetables like cabbage, broccoli or cauliflower.
Scale
Ingredients
- 4 pounds raw chicken bones, either fresh or frozen
- cold water
- 3 onions, cut in half, you don’t even need to peel it
- 2 carrots, cut in half (about half the amount of the onion)
- 2 stalks celery, cut in half, leaves on if possible (about same amount as carrots)
- 2 cloves garlic, optional
- salt to taste — 1 teaspoon per 4 cups water used
- 1 bay leaf
- 6 stems of thyme
- 6 stems parsley, optional
- 2 teaspoons peppercorns
Instructions
- Place the bones in a large pot. The pot should be about 2/3 full, not more. If you are using frozen chicken bones, you do not have to bother defrosting them. Cover the bones with cold water by about 1 inch. Turn the heat to high and bring the stock to a gentle simmer, leaving the pot uncovered. Do not boil. The water will get cloudy at first but will eventually clear.
- While the water is heating, occasionally skim the foam from the stock, making sure you don’t disturb the liquid too much. Do not stir.
- Once the stock is simmering, reduce the heat to low to maintain a slow, steady simmer. This can take about a half hour so don’t rush things.
- Add the vegetables and salt. Simmer, uncovered, 3 to 4 hours for maximum flavour.
- In the last half hour of simmering, add the bay leaf, thyme, parsley, and peppercorns. If you want, you can toast and crush the peppercorns for more flavour.
- Strain the stock thoroughly. Traditionally, you should use several layers of cheese cloth, but a fine mesh strainer, clean (retired) curtain sheers or even coffee filters can be used. You’ll be shocked at the residue that’s left behind. Toss the residue once the stock is strained.
- If you’re using the stock right away, skim off and discard the fat that floats to the top. If the stock is being used later, chill in the refrigerator and then scrape off the solidified fat.
Notes
The no-measure method reminder:
1. Fill the pot 2/3 with chicken bones and cover with 1 inch water.
2. Use 3 parts chicken to 1 part vegetables. Aim for 2 parts onion to 1 part carrots and 1 part celery.
3. Don’t skimp on salt. Add about 1 teaspoon for every quart (litre) of water.