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Chicken Stock

Updated February 23, 2016
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The true test of a serious cook—professional or home—is a crystal-clear, intensely flavorful consommé. You can't get one without a good clear stock, which is at the heart of much of our cooking—from bouillabaisse to Veal Daube Creole. It's easy to make and store, and it can be eaten by the bowlful as is or used as part of another dish.

CostInexpensive

Easy

Total Timehalf-day

Make Ahead RecipeYes

Taste and Texturemeaty, rich

Type of Dishstock

Ingredients

  • 3 pounds cut-up chicken or chicken bones
  • 3 bay leaves
  • 2 medium onions, diced
  • 4 stalks celery, diced
  • 3 medium carrots, diced
  • 1 head garlic, cloves peeled and left whole
  • 4 quarts cold water
  • 1 tablespoon whole black peppercorns
  • 3 bay leaves
  • 1 small bunch parsley stems
  • Pinch of kosher salt
  • ½ teaspoon dried thyme
  • ½ teaspoon dried basil
  • ½ teaspoon dried oregano

Instructions

Wash the chicken thoroughly with cold water, place in an 8-quart or larger stockpot, and add the onion, celery, carrots, garlic, and cold water. Bring to a boil, immediately reduce the heat to a slow simmer, and skim away any foam, excess matter that rises to the top, or fat that floats to the top.

Add the peppercorns, bay leaves, parsley stems, salt, thyme, basil, and oregano. Cook at a slow simmer for 4 to 6 hours, uncovered, periodically skimming away fat and proteins that rise to the top. Do not stir the stock at all. After cooking, strain through a fine-mesh strainer, taking care not to disrupt the stock by mixing or by moving the chicken around. A second straining through cheesecloth will result in an even clearer stock, and chilling will cause any remaining fat to congeal at the top, making it easy to remove.

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