Homemade Chicken Stock
Making chicken stock at home is truthfully one of the easiest things that can be done in your kitchen. All it requires is some time to burn. The process of making stocks is becoming an art in the modern culinary world, with every person having their own little shenanigans to extract the most flavor for their recipe. My process is pretty standard and simple (hey, you gotta walk before you can run) but I have a trick or 2, plus some common knowledge, that will get you on the path to becoming a soup master
Active Time: 20 Minutes
Total Time: 4+ Hours
Yield: 2 Quarts
Ingredients:
1 Tbsp. Whole black peppercorns
1 tsp. Coriander (optional)
Bones from 1 chicken carcass
1 Yellow onion, quartered
1 Large carrot, rough chopped
2 Stalks Celery, rough chopped
2 Bay leaves
Handful of fresh flat-leaf parsley
Directions:
Begin by placing a large pot over medium-high heat. To the dry pot add the peppercorns and coriander, if using. Toast the spices, stirring often until they become fragrant and slightly darkened, about 5 minutes. Add the chicken bones, onion, carrot, celery, bay leaves, and parsley. Cover with about half a gallon of water and bring to a rolling boil. Once the liquid is bubbling, reduce the heat to low and let simmer, uncovered, for 4-6 hours, skimming the foam at the top every hour.
After the stock has simmered, shut off the heat and let the stock cool for about 10 minutes, allowing the excess fat and gunk to rise to the top. Skim this last layer off the top. Strain the stock through a fine mesh sieve into another pot or heatproof bowl.
To safely cool your stock, it is easiest to create some space in your refrigerator and allow it to cool in the fridge uncovered until it reaches a temperature below 40ºF. Once your stock is properly cooled, cover and place back into the fridge for up to 5 days, or in the freezer for up to 3 months!