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your best chicken stock recipe

I just made chicken stock from a whole roasted chicken carcass with veggies and herbs for the first time. It is cooling now, and I haven't tasted it yet, but am excited since I make a lot of roast chicken and the stock was so simple to make. I would like to know your tried and true recipe for homemade chicken stock so that I can perfect my recipe. TIA.

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  1. Chicken carcass, carrot, onion, celery, a few peppercorns. Water to cover. Couple of hours simmering. Leave to cool overnight. Skim any crap. Sieve.

    1 Reply
    1. re: Harters

      This is my method. I don't use a recipe...just throw it what I have in the fridge and pantry. Nothing that I've added or subtracted makes a big difference, to be honest.

    2. I only use chicken bones that have been roasted and I crack the large round bones with the back of a chefs knife before simmering. I cover with plenty of water and add about a cup of white wine, something dry. Flat left over champagne works well. I sometimes add chinese rice wine, don't know its proper name but it has a deep brown color. A bay leaf or two ,some black pepper, bring to boil and simmer two hours. When you use bones that have been roasted it generally has a lot less fat. Pour through fine sieve. Let it cool and remove excess fat and mix it with your dog's meal. Then I add dried shitake mushrooms, lemon grass, garlic and ginger. Simmer until mushrooms become tender. Serve with rice noodles, spinach, tofu and salmon. Great for cold and snowy nights.

      3 Replies
      1. re: CCSPRINGS

        Reading my year old post... Sounds delicious!
        I have a big pot of stock on the stove right now, only difference I have 3 pounds of browned short ribs added to the chicken bones and I am cooking it for at least 8 hours. The house smells great. The stock has a rich brown color. Tomorrow sounds like the coldest day of winter so far. Dinner will be fantastic.

        1. re: CCSPRINGS

          Love this twist (as I'll call it b.c I haven't seen Stock done way). I'm cooking my first every stock right now and we too are getting nailed this week with ridiculously cold weather. This is gonna come in great for a warm supper one of those nights

      2. I make it in the crock pot - cooks all night, in the a.m. you're left with lovely stock: http://www.semisweetonline.com/2010/1...

        GG
        http://www.semisweetonline.com

        7 Replies
        1. re: gansu girl

          +1 to this, although my method is even simpler: take raw whole chicken, including neck and whatever else came stuffed into the cavity, add to crock pot, cover, cook on low for 8-10 hours or until you have time to deal with it. When it's done, I pull as much meat off the bones as I have patience for, strain the rest, cool and de-fat, then freeze. The meat gets used in any application where it doesn't need to be super-moist and flavorful, like a casserole or a pot pie; the fat goes into a container in the freezer, where I use it for assorted things where chickeny fat would be useful, like sauteeing veggies for the aforementioned pot pie.

          I should warn you, though, that there are those who believe that good stock can never be made in the slow cooker, that if you're making your stock properly the resulting meat should be inedible, etc. Those people are probably technically right, in a culinary-school sense, but I find that the results from the above method work well enough for me, both cooking- and lifestyle-wise.

          1. re: darklyglimmer

            "I should warn you, though, that there are those who believe that good stock can never be made in the slow cooker"

            Really? Why? I find it works perfectly. No scum to skim. Clear, golden, gelatinous stock. My method is similar to yours except I cut the breast meat off the chicken to save for a dish calling for boneless/skinless breasts. I cut the legs off for roasting. The rest of the carcass, wings, neck get tossed into my small-ish rice cooker/slow cooker and set to cook for 8 hours. I ladle it into quart Ball jars and freeze. Yummy.

            1. re: Jen76

              It works perfectly for me, too, and I've never done it any other way, but I've definitely gotten a stern talking-to about it once or twice on CH. Just one of those things that pushes people's Right Way/Wrong Way buttons, I guess.

              1. re: darklyglimmer

                Interesting. I've made stock on the stovetop, in the oven, in a pressure cooker, and in a slow cooker. Slow cooker remains my favorite super-easy method with pressure cooker second.

                On another note, I don't add vegetables or herbs at all until I make the final soup. Keeps the flavor pure meat and flexible for many uses.

                1. re: Jen76

                  I also make it many different ways. My favorite is to make stock "Gel" in the slow cooker on high for an hour or two- then low for 24 hours. I use roasted bones (cracked with a cleaver), a few clean egg shells, and add a good "slosh" of apple cider vinegar to draw out the minerals and extra calcium. This results in a gel so thick that I have to scoop it out of the jars when cold. I no longer season it with anything so it is as versatile as it gets. I enjoy drinking a cup of it (salted) when I have a cold. Good stuff!

            2. re: darklyglimmer

              That is surprising. I have found it the best way to make a good stock. I can cook it for hours on end without worrying about the stove. And, pretty much everything in it comes out completely inedible. I would never eat anything I made stock with. I always make mine with leftover cooked bones, skin, veggies, garlic, etc...

              1. re: sisterfunkhaus

                Yep, I've definitely heard other people on CH say that, but the meat in mine comes out just fine. It's not flavorful enough to serve it on its own, but - as I said - in a pot pie or casserole, I find it to be totally edible. Particularly if I use my homemade stock in the sauce. :)

          2. Using a carcass from a roasted bird (I freeze mine until I have four or five to make a bigger batch) just like you described produces lovely stock, but classic stock comes from raw carcasses. Try simmering a whole raw bird with veggies etc. for about an hour, remove all the useful meat, then return the bones to the pot for another couple of hours. The resulting stock will be much milder than from a roasted bird, but, after reducing by about 50%, this is essentially a basic version of what most classic cooking calls for.

            The saved meat will be rather bland, but definitely useful in sandwiches or salad.

            1. I use chicken necks and backs (some saved from butterflied chicken, some bought from the butcher), mirepoix (carrots, onions, and celery), and an herb sachet (thyme, bay leaves and peppercorns). Then, the extra special secret ingredient is......FEET! The feet make an amazingly gelatinous stock that will turn quite jello-y in the fridge. I get my feet from a local ethnic market.

              I bring the raw necks, backs, and feet to a very light simmer, then turn the heat to low. Scum will rise to the top, I remove this with a small strainer. After an hour or so, the scum subsides, and I add the mirepoix and herb sachet. I let the stock simmer for at least 12 hours, checking on it from time to time to make sure the water level has not dropped too much (it should cover the bones by about an inch). Turn off the heat and let the stock pot come to room temperature, pour through strainer into some sort of container, and put in fridge. The next day, remove the fat from the top; save for another use (I've been known to add this to veggies or rice/quinoa, or give it to my cats if they've been good, or use it to make confit). I reduce, flash freeze in ice-cube trays, and add to soups, stews, and sauces.

              For broth, I just use a roast chicken carcass, or poach a chicken in water, using the same mirepoix and herbs. Usually I cook it until I feel it will make a good soup, and don't worry about clarifying it like I do with stock. I think of broth as more of a soup base and stock as a shot of flavor.

              1 Reply
              1. re: caseyjo

                Even though it's been a year since you posted this, I just came across it. I second the feet! They're full of glucosamine, very nutritious and healthy, and sets up so incredibly gelatinous, yeah. They are cheap in my Asian grocery as well ($1.99/lb), much cheaper than buying packages of chicken wings/necks/etc.