130 minutes
A comforting and flavorful chicken stock prepared from a blend of chicken bones, vegetables, and herbs.
Chicken Backbones
each
Large Onion, with skin, cut in half
each
Celery Rib, cut into thirds
each
Carrot, chopped into thirds or quarters
each
Garlic, halved, with skin
head
handful
pinches
pinches
1. Combine Ingredients
Place the chicken backbones, large onion, celery rib, carrot, garlic, parsley stems, turmeric, and salt into a large pot.
2. Add Water and Boil
Pour about 12 cups of water into the pot, ensuring it covers the ingredients by at least an inch. Bring the pot to a boil over medium-high heat.
3. Simmer
Once it reaches a rolling boil, reduce the heat to medium-low. Cover the pot and let it simmer gently for two hours.
4. Strain
After simmering, let the stock cool slightly, then strain the liquid into a clean container, discarding the solids.
5. Store
Store the strained chicken stock in the refrigerator if you plan to use it soon, or in the freezer for future use.
For a rich, flavorful stock, opt for a mix of chicken parts. A combination of backs, necks, and wings works well due to the high collagen content, which yields a gelatinous stock. If you're using a leftover carcass, supplement with fresh wings or drumsticks.
Once your stock comes to a boil, immediately reduce it to a simmer. A gentle simmer prevents emulsifying fats into the stock, which would result in a cloudy broth, and keeps the flavors clean and balanced.
Rapidly cool your stock to prevent bacterial growth, which can spoil it. Divide the stock into smaller containers or place the pot in an ice bath while stirring occasionally.
Always start your stock with cold water. This ensures that you extract maximum flavor and collagen from the chicken bones as the water gradually heats up.
Remember, a good chicken stock translates directly to improved flavor in dishes. Use it as a base for soups, sauces, risottos, or anywhere you need a flavor boost.
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