How to Make Chicken Stock
Chicken stock is used more than any other stock. It adds a rich flavor to soups not created when using water, and it is used in recipes for pork and veal as well as poultry. You’ll see in the variations at the end of this recipe that there are ways to make it more appropriate to various ethnic cuisines too.
- 2 quarts boiling water
- 2 pounds chicken pieces
- (bones, skin, wing tips, etc.)
- 1 carrot, cut into 1/2-inch chunks
- 1 medium onion, sliced
- 1 celery rib, sliced
- 1 tablespoon black peppercorns
- 3 parsley sprigs, rinsed
- 3 thyme sprigs, rinsed, or 1 teaspoon dried
- 2 garlic cloves, peeled
- 1 bay leaf
1. Pour water into the slow cooker. Add chicken pieces, carrot, onion, celery, peppercorns, parsley, thyme, garlic, and bay leaf. Cook on Low for 8 to 10 hours or on High for 4 to 5 hours, or until chicken and vegetables are falling apart.
2. Strain stock through a sieve into a mixing bowl. Press down on solids with the back of a spoon to extract as much liquid as possible. Discard solids.
3. Chill stock. Remove and discard fat layer from top. Ladle stock into containers.
Note: The stock can be refrigerated for up to 4 days, or frozen for up to 6 months.
* Add 3 tablespoons sliced fresh ginger and 4 scallions, white parts and 4 inches of green tops, for Asian Chicken Stock.
* Substitute cilantro for the parsley, and add 1 jalapeño or serrano chile and 1 sprig fresh oregano (or 1 teaspoon dried) for Latin Chicken Stock.
* For browner chicken stock: Preheat the oven broiler, and line a broiler pan with heavy-duty aluminum foil. Broil chicken bones for 3 minutes per side, or until browned, and use the browned bones for the stock.