Learn how easy it is to make a homemade chicken stock that will help enhance the flavor of all of your soups and sauces.
In the restaurant industry, stock is used is so many different recipes that it’s seriously one of the most coveted things in the kitchen. From risotto, to heating up vegetables, to sauces, and of course making delicious soups, this is a must have in any kitchen, and it’s incredibly easy to make.
WHAT IS IT
It’s a chicken flavored liquid that consists of chicken bones and parts, vegetables herbs and water that is slow cooked together for 4-6 hours. It is then drained and reserved for any cooking occasion.
Here is a traditional ingredient list:
- Chicken Bones – This can be from carcasses, leftover bones, gizzards, or feet.
- Mirepoix – A combination of 50% onions, 25% carrots and 25% celery.
- Herbs and Spices – Fresh thyme sprigs, parsley, bay leaves and pepper corns.
CHEF NOTE: There is no comparison of homemade to store bought, it is significantly more flavorful!
CHICKEN STOCK VS BROTH
There is actually a big difference between stock and broth.
Stock – a roasted chicken bone base that is slowly simmered in water with herbs and vegetables. The bones from the chicken cause it to be gelatinous and extremely rich in flavor.
Broth – a thin chicken flavored liquid that has chicken meat cooked into it with vegetables and herbs. It is often seasoned with salt and pepper and most certainly what is in those boxes at the grocery store.
- CHEF NOTE: Both stock and broth are delicious, but you will get a much richer flavor in a stock due to the bones.
HOW CAN I MAKE IT TASTES BETTER
You can make it taste better by roasting up the bones and vegetables in the oven ahead of time as well as using an assortment of vegetables. Here are a few things you can put into it in addition to a traditional recipe:
- Green onions
- Vegetable peelings
- Herb sprigs with no leaves
CHEF NOTE: Do not use bell peppers, spicy peppers, tomatoes, vegetables from the radish family or any overly strong flavored vegetables.
HOW DO YOU STORE IT
It should be cooled immediately after it is done in a container in an ice bath, which I’m guessing most of you won’t be able to do. However, putting it uncovered into containers and directly into the refrigerator is the best thing it can do.
Once it has cooled in the refrigerator place a lid on it and hold it in there for up to 5 days. Once it’s cooled in the refrigerator, place a lid on it and store it into the freezer for up to 3 months if you don’t plan to use it immediately.
HOW TO MAKE CHICKEN STOCK
This can easily be made using all leftover ingredients. It’s important if you often fabricate a whole chicken to use in your cooking to freeze the chicken carcasses. Any leftover bones at all should be frozen.
Any vegetable peelings, or if they are starting to go bad, please put them in the freezer to make this chicken stock as economical and delicious as possible.
STEP 1: Add the chicken and vegetables to some roasting pans and rub them down in some olive oil.
- CHEF NOTE: If you’re making a lot of stock be sure to use a couple different pans so that they can all get roasted.
STEP 2: Roast the pans in the oven at 425° for 45-60 minutes or until they are browned.
STEP 3: Transfer the roasted chicken and vegetables in the pans to a very large pot and place it on the stove.
- CHEF NOTE: A large stock pot, that has a spicket, is known as a marmite!
STEP 4: Add the thyme, parsley, bay leaves and pepper corns to the stock.
STEP 5: Fill the pot up with cold water until it is 6 inches over the ingredients into the pot.
STEP 6: Simmer on low heat for 4-6 hours skimming the impurities off of the top every 45 minutes or so.
STEP 7: Strain it and store.
- CHEF NOTE: It is said that it cannot extract much more flavor past the 6 hour mark.
WHAT IS A REMOUILLAGE
A remouillage is a stock that is made from the bones and vegetables that have already been used in a stock. Essentially after you strain the first stock you add the bones and vegetables back to the pot, refill it with water and make a second stock.
The flavor of a remouillage is much more subtle then an original chicken stock and is an affordable option for people or restaurants looking to extend the amount of chicken stock they need.
REHEATING: To reheat it simply add your desired portion to a small sauce pot and heat over low heat until hot.
STORING AND FREEZING: It can easily be made using all leftover ingredients. It’s important if you often fabricate a whole chicken to use in your cooking to freeze the chicken carcasses. Any leftover bones at all should be frozen. Any vegetable peelings, or if they are starting to go bad, please put them in the freezer to make this chicken stock as economical and delicious as possible.
*If you love this chicken stock recipe then I suggest you use it in my Matzo Ball Soup Recipe, and be sure to drop me a comment below and a rating if you’ve had the chance to make this*
Don’t forget to watch by step by step video below.
Homemade Roasted Chicken Stock Recipe
- 5 pounds chicken bones
- 4 roughly chopped medium size onions
- 4 roughly chopped carrots
- 1 roughly chopped bunch of celery
- 2 roughly chopped leeks
- 2 cups each button and cremini mushrooms
- 6-8 garlic cloves
- ¼ cup olive oil
- 10-15 sprigs of fresh thyme
- 1 bunch Italian flat leaf parsley
- 3-4 bay leaves
- 15-20 peppercorns
- Preheat the oven to 425°.
- Add the chicken, onions, carrots, celery, leeks, mushrooms and garlic to a large roasting pan or 2 roasting pans.
- Evenly drizzle the oil over the ingredients and mix until coated.
- Roast in the oven at 425° for 45-60 minutes or until lightly browned.
- Transfer the ingredients to a very large stock pot and place on the cooktop.
- Add in the thyme, parsley, bay leaves and peppercorns and fill it up with water until the ingredients in the pot have been covered by 6 inches.
- Simmer on low heat for 4-6 hours while skimming the impurities off of the top every 45 minutes or so.
- Strain completely and reuse the bones and veggies for a remouillage or discard.
- Cool the stock completely and store.
• Do not use bell peppers, spicy peppers, tomatoes, vegetables from the radish family or any overly strong flavored vegetables.
• If you’re making a lot of stock be sure to use a couple different pans so that they can all get roasted.
• It is said that chicken stock cannot extract much more flavor past the 6 hour mark.