Chicken Stock - Basic Recipe

Ingredients

5 lb

Chicken Bones

8 oz

Yellow Onions (Chopped, Skin On)

4 oz

Carrots (Chopped, Skin On)

4 oz

Celery (Chopped)

Black Pepper Corns

Parsley Stems

Bay Leaf

14 c

Water

Clove

Thyme (Sprigs)

Instructions

Place bones in an appropriately sized, heavy-bottomed stockpot. For roasted or brown chicken stock, rub bones with canola oil and roast at 450ºF/230ºC for 1 hour, or until a dark, golden brown.
Add onions, carrot, & celery.
Fill the stockpot with enough cold water to cover the bones by 2-3”.
Add pepper corns, bay leaf, thyme, parsley and cloves.
Heat stock on medium-high heat and bring to a simmer.
Once the stock begins to simmer, reduce heat to low/med-low to maintain a slow simmer. Do not allow stock to boil or it will become cloudy and emulsify the remaining fat from the bones.
Simmer for 4-6 hours, skimming with a ladle as necessary.
After the stock is finished, pour through a strainer lined with cheesecloth. Discard bones, mirepoix, and sachet leaving you with only the pure chicken stock.
If you do not plan to use the chicken stock immediately, pour back into the stockpot and place in an ice bath to cool rapidly. Store in fridge for up to 5 days.
Freeze for up to 3 months.

Notes

Using cold water to start your stock will form larger protein aggregates, which will later stick to the edge of the pot or float to the top which you will later skim. If a stock is started with hot water, the proteins will coagulate faster, making smaller protein particles, causing your stock to be cloudy. If the appearance of your stock isn't an issue and you're in a rush, you can use hot water to start, although I wouldn't recommend it.

Source: jacob burton
Prep time: 30 minutes	Cooking time: 8 hours	Total time: 8 1⁄2 hours