Chicken stock is a workhorse stock, used in a wide range of dishes and made in many subtly different ways in kitchens throughout the world. Some may roast the bones first before adding the water to obtain a rich brown stock with deep caramel flavors. Others add ginger for an asian-influenced taste, or juniper when combining the stock with game. The stock recipes below are fairly standard and provide a good base. Feel free to build on them depending on your intended use.
EditBasics
When choosing the chicken bones to use, I tend to favor chicken necks and backs for flavor. If you can obtain them, add chicken feet for a more gelatinous stock that will be thicker without the need for reduction. Most of the time, however, I buy a whole chicken, de-bone it and use the remaining carcass. If not making stock immediately, I always freeze the bones so I have them for another occasion. If I am a bit short on the quantity of bones required for the stock, I sometimes add a chicken thigh or similar to make up the difference.
For general information about making a good stock, see
Stock Basics.
EditWestern Style Chicken Stock
Makes 2 quarts
1 1/2
lb chicken bones2
quarts water2
carrots1
leek, white part only3
sticks celery2
medium onions6
black peppercorns, crushed8-10
parsley stems2
sprigs thyme2
bay leaves1 1/2
tsp salt
In cold water, wash the bones thoroughly to remove any blood, internal organs etc that may be attached (proteins in the blood and organs will coagulate during cooling and cloud the final stock). Place the bones in a pot with 2 quarts of water and bring to a simmer.
Simmer for 5 minutes and skim any impurities and fat that rise to the surface. Skimming at this point is far easier than when the vegetables have been added. It is also helpful to place the pot to one side of the heat so that impurities floating to the top will naturally float to one side and allow for easier removal.
Add the remaining ingredients except for the salt and bring the liquid back to a simmer. Simmer for another 90 minutes adding water as needed to keep it at the same level as when you added the vegetables. While cooking, continue skimming impurities as they rise to the surface. This will really help to produce a clean and clear stock.
Turn off the heat and allow the stock to rest for 10 minutes to allow any small particles to sink to the bottom of the pot. Strain the liquid through a fine mesh sieve, being careful not to disturb the liquid and therefore stir up any particles that have settled at the bottom of the pot. You may choose to ladle out the liquid as opposed to pour it out.
Add salt to taste and allow the liquid to cool before refrigerating. The stock will be at its best for the first two days, but will keep for five or six days. It can be frozen for longer storage.
When using the stock in dishes where discoloration in not desired, e.g. fish, omit the carrots. This will produce a paler stock.
When a brown stock with rich roasted flavors is wanted, such as gravy, fry the bones in oil directly in the pot until brown before adding the water.
EditMexican Style Chicken Stock
Makes 2 quarts
2
lb chicken bones, or 1 whole chicken cut into pieces3
cloves garlic1
large white onion, quartered2
quarts water1 1/2
tsp salt
Prepare in the same way as for western stock, except that all ingredients can be added to the pot (except the salt) at once, as opposed to starting with just the chicken.
EditChinese Style Chicken Stock
Chinese stocks are divided into two main categories, primary or first class chicken stock is made by simmering meat, such as a whole chicken, and second class stock uses only the bones.
While a recipe for "western style" chicken stock might call for aromatics such as thyme, bay or garlic - the Chinese add very little so as to produce a rich chicken flavor. Seasonings are added later, depending on the needs of the individual recipe.
Makes 2 quarts
2
lb chicken2
scallions, white part only, kept whole2
oz fresh ginger, peeled and slightly crushed
Place the whole chicken in a stockpot and add cold water until fully covered. Place the pot over high heat and bring to a boil. Skim off the impurities. Add the scallions and ginger.
Simmer for another 90 minutes adding water as needed to keep it at the same level as when you began. While cooking, continue skimming impurities as they rise to the surface. This will help to produce a clean and clear stock.