← Back to Search Results
slow cooking American
Basic Chicken Stock

Photo by: Joseph De Leo
Comments: 0
 

Recipe

As I roast chicken frequently, I break up the leftover carcass and add it, along with any gizzards, hearts and bones from the plate, to my freezer bag or to my pot. Stock made with bones from a roast will have a somewhat darker, deeper flavor. I don’t bother to roast fresh parts or bones when I get them; I simply cover them with water and proceed as in this recipe.

Even though the stocks made in the oven and in the slow-cooker cook for more than twice as long as stock made on the stove, the gelling quality and flavor are the same. This is due to the gentle cooking methods, which extract flavor and gelatin at a slower rate.

Ingredients

  • 5 pounds chicken backs and necks, roasted carcasses or other bones

Directions

 

To make the stock on top of the stove: In a tall narrow stockpot, bring the bones and 3 quarts water to a boil. Skim the fat.

Lower the heat and simmer gently, so bubbles are barely breaking the surface of the liquid, for at least 4 hours and up to 12; add water as needed to keep the bones covered. Skim as necessary to remove as much fat as possible.

To make the stock in the oven: Place a rack on the lowest level of the oven (remove any other racks) and heat the oven to 250°F.

In a tall narrow stockpot, bring the bones and 3 quarts water to a boil. Skim the fat. Place in the oven for 4 hours; add water if needed. Remove and skim the fat. Return to the oven for at least 5 hours, and up to 8.

To make the stock in a slow-cooker: Start with 2½ pounds bones and 6 cups water for a 4-quart cooker. Place the bones in the slow-cooker and pour the water over. Cover and turn the heat on low. Cook for 11 to 12 hours.

In all methods the bones will be falling apart when the stock is done. Strain the stock through a fine-mesh sieve. Skim the fat and cool to room temperature. Refrigerate for 3 hours.

Remove the fat from the top of the stock and the sediment from the bottom. Use immediately or refrigerate for up to 3 days or freeze. Makes 10 cups on top of the stove, 8 cups in the oven, 6 cups in the slow-cooker

Roasted Chicken Stock

Use the bones left over from roasting a chicken. Cover with water in a tall narrow stockpot and simmer until the bones fall apart. The bones from one 5-pound chicken will make about 6 cups stock.

Enriched Chicken Stock

Place the necks, hearts, gizzards, backs and wing tips from two 3-pound chickens in a saucepan. Add 3 quarts Basic Chicken Stock or Roasted Chicken Stock. Bring to a boil. Reduce the heat to a low simmer and cook as long as time allows— up to 18 hours. Top up the liquid from time to time with water, and skim regularly. Strain. Makes about 10 cups, depending on how long it cooks

Notes

To make this in a slow-cooker, the recipe must be halved.


© 2005 Barbara Kafka

Note from Cookstr's Editors

Nutritional information is based on 10 servings.

 

Nutritional Information

Nutrients per serving (% daily value)

9kcal (0%)
0mg (0%)
0mg (0%)
2mcg RAE (0%)
4mg
0mg
0g
0g
0g
0g
2mg (1%)
2mg (0%)
0g (1%)
1g (1%)
0mg (0%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Discover Related Recipes

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
martin-yans-china Martin Yan's China
by Martin Yan
american-masala American Masala
by Suvir Saran
cook-with-jamie Cook with Jamie
by Jamie Oliver
nigella-express Nigella Express
by Nigella Lawson
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
mexican-everyday Mexican Everyday
by Rick Bayless
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
the-sweet-life The Sweet Life
by Kate Zuckerman
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?