How To Make Basic Chicken Stock

A good chicken stock is key to many sauces and recipes. While there are plenty of mass produced options readily available to you, nothing beats a home made chicken stock. Here’s my basic go to chicken stock recipe that I always try to keep in my fridge. Best thing about this recipe is that it’s the byproduct of a meal, or can quickly be thrown together with chicken cuttings and vegetable scraps.

Equipment:

• Large stock pan

• Sieve/fine mesh strainer

• Mason jars or storage containers

Ingredients:

• 1 head of garlic, halved

• 2-3 stalks and top greens of celery roughly chopped

• 2-3 carrots, unpeeled and roughly chopped

• 1 onion, quartered

• 1-2 sprigs of fresh Rosemary/Thyme/Herbs

• 1 dry red chili (optional)

• 1 bay leaf

• Whole chicken carcass

• Salt and pepper to taste

Get to cooking.

1. Add all your ingredients to your stock pot and fill with enough water to cover with 1-2 inches of water and bring to a boil for 5-10 minutes. You’ll want to use skim and discard off any chicken “scum” that floats to the top.

2. Reduce to a gentle simmer and leave uncovered until reduced by 2-4 inches, or about 1.5-3 hours, stirring occasionally.

3. Adjust salt to taste, but keep it light. Remember, you’ll use this in other sauces and will want to control your salt in the end product.

4. Strain your stock through a fine mesh strainer into mason jars or other storage containers. Keep in the fridge for 3-5 days or freeze and keep until you need it!