Servings: 8
Calories: 38kcal
Ingredients
- 1 Chicken carcasses
- 1 large onion quartered
- 4 carrots peeled and cut in ½
- 4 ribs celery cut in ½
- 1 ear corn cut into quarters
- 5 sprigs fresh thyme
- 5 sprigs fresh parsley with stems
- 2 bay leaves
- 8 peppercorns
- 2 whole garlic cloves peeled
- 1 gallon cold water
- 2 dried morita or chipotle chiles (optional)
Instructions
- Put water in large stockpot. Place chicken, vegetables, and herbs and spices in a steamer basket directly in the water filled stockpot. Cook on high heat until you begin to see bubbles break through the surface of the liquid. Turn heat down to medium low so that stock maintains low, gentle simmer.
- Skim the scum from the stock with a spoon or fine mesh strainer every 10 to 15 minutes for the first hour of cooking and twice each hour for the next 2 hours. Add hot water as needed to keep bones and vegetables submerged.
- Simmer uncovered for 6 to 8 hours. Strain stock through a fine mesh strainer into another large stockpot or heatproof container discarding the solids. Cool immediately and place in refrigerator overnight
Video
Notes
As a tip for easy cleanup on the back-end, I use a strainer or pasta insert for all the ingredients. This allows me to just lift the strainer from the pot with all its contents to either the trash can or compost bin.
Plan to make chicken stock after nights when you roast a chicken or turkey making use of any leftover bones. You can supplement if needed with store-bought turkey necks, wings, etc.
If using raw bones, roast them first for a darker stock and more subtle flavor.
Use the whole ingredients - celery leaves, carrot tops, herb stems, onion skin, etc. There is flavor hidden in all those typical throwaway elements.
This is a basic recipe. Feel free to make tweaks based on your own preferences as well as available ingredients on hand.
For next-level flavor consider blackening the onion by charring it on your gas stovetop burner. You can also add a smoke element with dried smoked chili peppers or even smoked turkey parts.
Use this stock as a base for any soup or general recipes that call for stock or broth. Though stocks and broths are different they can be used interchangeably in most recipes.
Stock will last a few days (4-5 in the fridge) or months (2-3 in the freezer)
Nutrition
Calories: 38kcal | Carbohydrates: 9g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 51mg | Potassium: 161mg | Fiber: 2g | Sugar: 4g | Vitamin A: 5208IU | Vitamin C: 6mg | Calcium: 32mg | Iron: 1mg
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