Basic Chicken Stock
A rich, flavorful basic stock you can use in any of our recipes that call for lightly-salted chicken stock or broth. Visit Why Did the Chicken Cross the Globe? recipe series for lots of ideas.
Makes 3 quarts.
If you don't have a pot that's large enough to hold all the ingredients, just cut the recipe in half.
1 1/2 Tablespoons olive oil
2 1/2 pounds chicken bones and parts (such as necks, backs and giblets), cut into pieces
Coarse salt and black pepper
2 medium yellow onions, cut into large chunks
2 fat carrots, cut into large chunks
1-2 celery stalks, cut into large chunks
2 bay leaves
Several sprigs of parsley
14 cups cold water
1. In a large, heavy stock pot, warm the oil over medium-high heat until shimmering but not smoking.
2. Season the chicken bones and parts with salt and pepper and brown them in batches in the hot oil. Keep the pan hot enough to brown the pieces all over, without allowing the bits on the bottom of the pan to burn. When finished, rest the chicken pieces on a plate or platter during the next step.
3. Add the onions, carrots and celery to the pan and saute briefly.
4. Add the chicken back to the pot, along with the accumulated juices. Add the bay leaves, parsley and water and turn the heat to high.
5. Cover with the lid askew and bring broth to a simmer. Adjust the heat to maintain a bare simmer for at least 2 hours, or up to 5 or 6 hours, skimming any accumulated foam from the top as needed. The longer it simmers, the more flavorful the broth will be.
6. When finished, strain all the chicken pieces and other solids from the broth and cool, uncovered. When cool, skim the fat and store in a covered container in the refrigerator or freezer.
Stock can be kept in the refrigerator for several days, or frozen for up to 6 months. If storing in the refrigerator, bring it to a boil after 3 days to keep it fresh. Freeze in small portions (eg, 1-2 cups) for convenient use.