We’re in the midst of a ferocious blizzard here. With more than 12 inches of snow on the ground, I’m officially house-bound. But neither snow nor rain nor heat nor gloom of night can keep me from making my favorite chicken stock!
What makes this stock so wonderful? Well, it has a rich, pure, chicken-y taste and aroma. It’s the stock I love for rice, risotto, and any number of sexy soups and stews. The ingredients and cooking-method are ridiculously simple: Peel 3 carrots…
Then peel and quarter 2 big onions. The onions above came from my garden. Don’t pretend you’re not impressed.
Put the veggies in a big bowl and set aside.
Meanwhile, let’s look out the kitchen window. Some fine day, that snow will melt. And all will be well in the garden.
Now retrieve 4-5 pounds of skin-on, bone-in chicken parts. I like to use wings and legs, as they contribute terrific flavor to the stock. You, however, can use any parts you like, or happen to have on hand. You can even use a whole chicken.
Toss the chicken into a big stockpot, and add enough water to cover by 1 inch. You will probably use 3 1/2 to 4 quarts of water in total. Bring the water to a simmer over a medium flame.
During the first 10 minutes of simmering, skim off the scummy grey foam that rises to the surface. It’s icky. That’s why it’s called “scummy grey foam.”
And 2 Turkish bay leaves, which are infinitely more aromatic than domestic bay leaves…
And 10 sprigs of flat-leaved parsley.
Please note that I do not add salt or pepper to my stock. Parsley provides the right amount of pepperiness (I just made up that word). Salt can be added later, or as required for a risotto or soup recipe. Furthermore, when Lily the Beagle is on her Look Great-Feel Great Diet, I like to add chicken stock to her daily meals. Salt is a no-no for doggies.
Cover the pot, and let the stock simmer quietly until the chicken, veggies, and herbs have released all of their flavor into the water — about 2 1/2 hours.
Let the stock cool, uncovered, for about 30 minutes. Or, to save a little time, leave the cover on, and set the pot outside in the snow. Assuming you have any.
While the stock cools, grab your wire-mesh strainer, and set it over a large blue bowl.
Line the strainer with well-rinsed cheesecloth…
Now, some chicken stock recipes tell us to “discard the contents of the sieve.” This we shall not do!
Once the liquid has seeped through the cheesecloth and into the bowl (or a couple of bowls, if you have lots of stock), transfer the chicken and veggies to a clean bowl.
Then pick through the morsels, and eat anything and everything that makes your tail wag.
Just don’t eat the bay leaves. They are too tough to chew.
Did you know that beagles love to eat carrots that were simmered for chicken stock?
Well, they do.
Although the stock is delicious as-is, it will be even better (and healthier) if you degrease it.
To degrease the easy-peazy way, just cover the bowl with plastic wrap, and pop it into the fridge overnight.
The next morning, you’ll discover that the fat has risen to the top, and solidified. Scrape it off with the edge of a silver spoon.
Now select a big orange spoon that clashes with your blue bowl, and use it to ladle the rich, gelatinous stock into the containers of your choice.
I divided my 2 quarts of stock between two airtight, freezer-safe tubs…
And labeled them as indicated above. Unfortunately there wasn’t room to write “Kevin’s Ultimate, Screamingly-Delicious Chicken Stock” on each piece of masking tape.
As you’ve just seen, chicken stock is a cinch to make. Just don’t over-season it with lots of herbs and spices. You can always add these extras as needed for soups, risottos, or what-have-you.
Homemade chicken stock can be refrigerated for up to 3 days. For longer storage, freeze it.
And here’s a handy copy-and-paste version of the above:
My Best Chicken Stock
Kevin Lee Jacobs (www.kevinleejacobs.com)
Ingredients for about 2 quarts of stock
4-5 pounds skin-on, bone-in chicken (I use wings and legs)
3 carrots, peeled and roughly-chopped
4 celery stalks (include leaves), roughly-chopped
2 large onions, peeled and quartered
2 Turkish bay leaves
10 sprigs flat-leaved parsleySpecial Equipment: A stock pot that will hold at least 8 quarts
Making the stock – Put the chicken into the stock pot, and add enough cold water to cover by 1 inch (you will probably need 3 1/2 – 4 quarts water). Bring to a simmer, and skim off the grey foam that develops over the course of 10 minutes or so. Then add the carrots, celery, onion, bay leaves and parsley. Cover the pot, and let simmer quietly until the chicken bones, veggies, and herbs have released all of their flavor into the liquid — 2 1/2 – 3 hours. Let cool for 30 minutes.
Straining the stock – Line a fine-mesh sieve with well-rinsed cheese cloth, and set it over a large bowl. Strain the stock through the lined sieve. When thoroughly cool, cover the bowl with plastic wrap, and refrigerate overnight. You can eat the chicken and veggies, but not the bay leaves (they are too tough for chewing).
Degreasing and storing the stock – The next morning, use the edge of a spoon to scrape off the fat which has risen to the top of the stock. Discard the fat. Transfer the stock, which should be quite gelatinous, into tubs or zip-lock-type bags. Refrigerate for up to 3 days, or freeze for longer storage.
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And here are some of my favorite recipes that require chicken stock:
Ham Steaks Dijon
Leek and Potato Soup
Kevin’s Caramelized Butternut Squash Soup
Nancy says
How come the stock I make which is very similar (I use a Corgi to replace the Beagle) to yours is gelatinous and not liquid like you buy in the store?
Kevin Lee Jacobs says
Hi Nancy – I think the commercial version is processed to remain liquid. The gelatinous homemade version is superior in every way!
Cheryl says
I make all my own chicken stock also! However, I never, ever peel the carrots and never, ever peel the onions. Leaving the peels on the carrots provides more vitamins to the broth, and the onion skins gives the broth a very rich color.
Joan C says
I love the colors orange and blue together. I don’t think they clash at all.
Alyx says
Nancy, are you sure you’re buying stock at the store and not broth? The difference is that stock is made with bones and the collagen in the bone is what leads to that gelatinous texture. Broth is generally only made with meat; no bones, no gelling. If the store version is labeled as broth, the preservative or pasteurizing process might break up the chemical bonds creating the gel. Or they’re just silly heads who can’t label things correctly. 😉
Marilyn S. says
It tickles me no end that you put the hot pots out in the snow! I thought I was the only person who did that. We are never as unique as we think!
Tressa says
I agree Joan. Kevin, I can’t find the garden entry with the seed catalog recommendations. Can you help?
donni says
How amazing is it this is my recipe for chicken soup?? When it’s almost done I might throw in a handful of rice for chicken and rice stew or I might throw in some dumplings for chicken and dumplings and the left overs might end up in a pie crust for chicken pot pie with some added peas but this recipe is so versatile you can practically do ANYTHING with it!
Jane Rutkowski says
Funny, but my hubby had a very bad cold last week. So, I made homemade chicken noodle soup! I used a whole chicken. I didn’t use noodles, but instead used little pasta shells. It was yummy. And I’m not making this up ,but he said he actually felt a LOT better the day after he ate some of the soup.
Kerri Jantzen says
I did this And beef stock within the past few weeks…even froze in the same containers! The one and only thing I love about winter is having the “sun porch” as a spare refrigerator. It’s not heated and can hold food for me almost as good as the real thing!
Paula says
Funny, like Nancy I always substitute a Corgi for a Beagle and it comes out fine too.
Cary Bradley says
As always, you rock! Am hoarding a couple remaining quarts of Thanksgiving Turkey Stock, and my guests would know how special they are, if they knew whom I shared that elixir with, and which ones get Better Than Bouillion. haha Not at all surprised Lily is fed so well. Would love to hole up with you some wintery blizzard. Stay warm, my friend. Don’t you adore the Stay Calm and Carry On campaign? Those Brits! 🙂
Jean says
I love making stock and I also pick through the strainer basket! Have you tried roasting some chicken bones to add some richness? The stock is good for heavier recipes, like stew.
Eliza J says
I grew up in a household that made bone broth, chicken, beef and turkey. I actually made turkey broth this weekend. I’m never sure how much water to add, so am glad to have your recipe to refer to. Jean mentioned roasting bones before simmering in water, I’ve done this and it works really well. One of my most favorite memories is my Mom’s chicken soup with homemade broth ~ soooo, I still do it! Stay warm…….
gina says
I am very impressed with those onions
Katherine Jewell says
You have had several recipes that I would like to have printed out, but you do not have a print out button — so would you add one please — Thank you Katherine Jewell
Nicki says
Don’t degrease it! Low fat is NOT good for you! You need cholesterol for brain function and hormone production. You want that bone marrow for body structural strength…especially osteoporosis We need to be eating like our grandparents…they were MUCH healthier than we are..
Hoosier John says
I agree to not peel the carrots and also that onion skins give the stock a beautiful, rich golden color. To go ahead and make this basic procedure into soup, not stock, use a whole chicken and cover with water. Follow the instructions as Kevin wrote them, and you will end up with a rich, delicious homemade soup. Prepare fresh carrots, onions, celery, and herbs of your choice, add them to the strained soup, and bring the soup to a boil once again. (NOTE: Just before straining the soup, lift the whole chicken out of the pot and let it cool. Pick off all of the chicken meat, cut into bite-size pieces and add them back into the soup before serving, along with noodles, pasta, rice, or dumplings.) YUM!
Annie says
I haven’t purchased commercially made stock every since I discovered this delicious way to spend a snowy afternoon in the kitchen. I love to use my Thanksgiving turkey carcass for stock and if you leave the peel on those gorgeous onions, your stock has a wonderful golden color!
chuck says
Ever try using a hand blender and blend the deboned chickenand veg and put in strainer and pour some stock over it and let drain? I then add all the blended chicken and vegetable to my stock. REALLY GOOD, REALLY RICH.
dori says
Has anyone tried a cat in place of the corgi or beagle? I wonder if that would work. I make this stock too, but first I put the chicken (or beef) in a very hot oven till it colors on the outside. More flavor that way. Yes it comes out gelatinous.
Valerie C. says
It’s just like my mom’s recipe, with the exception of Turkish bay leaves. I’m going to add them next time. Thanks!
Karen says
Too funny, I also feed the vegetables (and sometimes some of the meat) to my pug 🙂
I also like to add 2 cloves of garlic and about a 1″ piece of fresh ginger to the stock, both for health and flavor reasons. For those who enjoy the “golden” color, tumeric could also be added (doesn’t take much – a teaspoon maybe for this recipe)…these additions don’t overwhelm the flavor, but do boost the anti-inflammatory/anti-histamine properties of the stock.
MaryZ says
I just put a pot on the stove to make this stock (I had a couple bags of frozen parts leftover from breaking down and deboning a couple chickens…I needed more room in my freezer so time to make the stock!) and then I saw your recipe…mine is exactly the same! So delicious and perfect for all kinds of things. Doesn’t even compare to the stuff you can buy. And I cool mine out on my snow-covered deck…I call it my auxiliary freezer this time of year.
Margaret says
Hi Kevin,
I’ve been reading Garden for the House for more than a year and I love it! This is my first time posting.
My stock is almost the same, but I add1-2 tablespoons of vinegar and cook it all day. The vinegar draws out the minerals from the bones into the stock making it mineral rich. You don’t taste the vinegar at all.
Thanks for all you do!
Dennis says
Use ckn quarters, economical, (you can use thighs or save them)
and backs have more flavor, than wings .
Brighid says
My method-which is also my mother’s method, and her mother’s before her- is nearly identical, only I make stock on the bones of the chicken I roasted for dinner. I also add a dollup of white wine vinegar to the water, to encourage the release of calcium from said bones.
Maryanne Darner says
My recipe is similar. If you want to salvage some chicken meat for salads, soups or casseroles, remove the meaty pieces when they’re done, in about an hour, and cool til you can handle them. Remove the meat from the bones and cartilage and return them to the stock pot, where they can continue cooking for another hours or longer. You can add a tablespoon of vinegar to draw out the minerals. The meat is great to use for chicken soup, or a good chicken salad sandwich.
Alli says
If you want your stock really flavorful, throw a couple of large parsnips into the mix. I do the whole thing in a pressure cooker. Much faster and you still get all the flavor.
Jeanne K Collins says
I take the meat off the bones and use it for an extra treat in my dogs dinners. She loves chicken!
Janet Rouse says
Hello Kevin,
We are having a big snow storm here in Boston, MA today Sunday they say that we are going to have another 1-2 more feet of snow were already had about 24 inches of snow so far. I made homemade chicken soup, a chocolate cake and pancakes today. It is very cold here around 18 degrees and the snow will not let up until Tuesday evening. I can’t wait until Spring so I can look out our windows and see some grass instead of snow.
Nancy says
So nice to see that my recipe is close to yours because yours are always amazing. Sometimes I use turkey instead of chicken and use parts that don’t have tiny bones to remove because after I strain the stock, I remove chicken and turkey meat and freeze separately, either to put back in a pot at a later time for a chicken vegetable or noodle soup or to use later for chicken salad, etc. Those tiny bones are trouble to remove and I inevitably miss some. I almost always use only dark meat for a richer flavor. I also salvage most of the vegetables and again freeze separately for soup or stew or the like. I also simmer slowly and longer sometimes even overnight on a very low temperature. There is nothing better than homemade chicken/turkey stock for soups especially for matza bowl soup at special holidays.
kate says
I do the same with plenty of garlic & carcasses from 2 roasted chickens. I then put them in a pressure cooker for.90 minutes. Thick rich and scrumptious. Just m me grandma used to make. Much faster than my old way cooking it all day.
Cate says
Not much smells better than the aroma of chicken stock simmering on the stove!
Instead of using whole vegetables I keep a “stock bag” in my freezer. Everytime I peel a carrot, onion or cut up celery or leeks for other recipes, the peels, tops, skins, and in the case of leeks the dark green part, go into the stock bag instead of the compost or garbage to be put to use the next time I make stock.
However, your method is much more photo worthy 😉
Arlene S says
I don’t have a blue bowl or an orange spoon! I do have a variety of dogs from doxie to pitbull and they would all def enjoy the carrots. Do I dare try this recipe out?
Susan says
Been talking about making my own stock for awhile, but just never had the courage to try (again) – I tried once about 15 years ago and it turned out to be pink! scared me from any more trying until now.
I will definitely let you know how it turns out.
Norma says
Kevin, I don’t know if this is a BIG issue, but onions and garlic are poisonous to dogs. Not sure you want to feed your beautiful beagle stock that has onions in it. I know it is a small amount, but just a caution.
I made 12 quarts of stock yesterday while we are experiencing a pineapple express. That means it is very warm but looks and feel like we are living under a fire hose. Day 5. Still, you don’t have to shovel it!
Stay warm.
Carol says
Kevin,
I am so sorry that you are snow bound! I have been enjoying my garden today.. sunny and
72 degrees. That’s why I live in Texas. I would be eating a lot of soup if I lived in the snow!
Enjoy your column.. Take care.
Melodi says
Kevin,
I enjoy your recipes – I love the presentation – so clever and beautiful! But most of all I enjoy your wonderful personality which fortunately comes across cyberspace as deliciously as the wonderful dishes you conjure up! Thanks so much.
Noreen Wenger says
Ditto. Melodi is so right. Kevin is a gem. So much fun. Thanks so much ………Noreen