Chicken Stock

Chicken Stock

4 pounds chicken carcasses, including necks and backs

1 large onion, quartered

4 carrots, peeled and cut in half

4 celery stalks, cut in half

1 leek, white part only, cut in half lengthwise

10 sprigs fresh thyme

10 sprigs fresh parsley with stems

2 bay leaves

8 to 10 peppercorns

2 whole cloves garlic, peeled

2 gallons cold water

I made a chicken pot pie recently. Instead of freezing the carcass for later, I decided to make a small batch of chicken stock instead. Since I was only using one chicken carcass, I adjusted the amounts of the vegetables as well. The beauty of chicken stock is the recipe does not have to be exact to get good results.

Usually, I roast the bones first, carmelizing them to create a deep and rich flavor. I was using a rotisserie chicken this time, with already cooked bones, so I skipped this step.

I put the chicken bones, 1/4 onion, a carrot, a celery stalk, 1/4 leek, three sprigs each of thyme and parsley, three peppercorns, and 1/2 garlic clove in a large dutch oven. I would typically use a stockpot, but the only one I have right now is our giant one, so I went with a dutch oven instead. A smaller stockpot is on my list of things I need for the kitchen.  

I made sure to rinse the leek thoroughly as leeks tend to trap dirt, which can be gritty. I usually put them in a bowl of water to soak for a few minutes. It is surprising how much dirt is at the bottom of the bowl, but much better there than in the food. Also, you might notice that I did not use bay leaves. I have nothing against bay leaves. I did not happen to have any on hand that day.  

I covered the bones and vegetables with a quart of cold water and cooked the stock on high heat until bubbles started to break the liquid’s surface. I turned the temperature down to medium-low and let the stock simmer for the next eight hours.  

There is some babysitting needed. I set a timer, so I wouldn’t get distracted and lose track of time. I checked the stock every 15 minutes for the first hour, skimming the scum from the top with a spoon. For the next two hours, I checked it every 30 minutes and then once an hour for the rest of the cook. I added water, as necessary, to keep the bones and vegetables covered. I also checked the temperature each time to maintain a simmer. I adjusted the heat as needed.  

Simmering is the temperature between poaching and boiling, between 180-degrees and 210. With minor adjustments, I was able to maintain the temperature at around 195-degrees. Our new ThermoWorks Instant Read Thermometer made this easy. It is my new favorite kitchen tool.

After the stock had cooked for eight hours, I strained it through a fine-mesh strainer into another large pot. I added the container to an ice bath and put ice packs in the stock to cool it quickly. In this way, I was able to cool the stock from 160-degrees to 50-degrees in about 15 minutes. I put the cooled stock into a sealable container and then into the refrigerator overnight.  

Usually, the next day, I would remove the solidified fat layer on the top of the stock. I must have given the stock a LOT of love this time as there was no fat layer.

I used the stock to cook spaghetti, and it was spectacular.  While the stock may take all day, the fantastic flavor is absolutely worth the effort.