Chicken Stock

Recipe View 5 mins In a large stockpot, combine the chicken with 7 cups of cold water. Ensure the chicken is fully submerged; add more water if needed. Bring to a boil over high heat, then immediately reduce to a gentle simmer. (5 minutes)

Recipe View 1 hrs As the stock simmers, skim off any foam or impurities that rise to the surface. This will ensure a clearer and cleaner-tasting stock. Continue to simmer gently for 1 hour.

Recipe View 10 mins Remove the chicken from the pot. Allow it to cool slightly before handling. Reserve the broth in the pot. Once the chicken is cool enough to handle, remove the meat from the bones and skin. Set the meat aside for other uses (soups, salads, etc.). Return the bones and skin to the pot with the broth.

Recipe View 5 mins Add the chopped onion, celery, carrots, bay leaf, ginger, and salt (and peppercorns/herbs, if using) to the pot. Ensure the vegetables are submerged, add more water if needed.

Recipe View 4 hrs Continue to simmer the stock, uncovered, for at least 3 to 4 hours, or even longer for a richer flavor. The longer it simmers, the more flavor will be extracted from the bones and vegetables.

Recipe View 5 mins Once the stock has simmered sufficiently, strain it through a fine-mesh sieve lined with cheesecloth (optional). This will remove any solids and result in a clear stock.

Recipe View 1 hrs Allow the stock to cool completely, uncovered. As it cools, the fat will rise to the surface and solidify. Skim off the fat before using or storing the stock. This defatted stock can now be used immediately or frozen for later use. (1 hour)