Every Good Cook'S Chicken Stock
Rich, flavorful homemade chicken stock infused with vegetables and herbs, perfect as a base for soups and sauces, suiting home cooks and chefs alike.
Ingredients
- 3 lb. chicken wings, backs or other bones ⓘ
- 1 medium veal knuckle, cracked ⓘ
- 4 qt. water ⓘ
- 4 medium onions, peeled and cut in half ⓘ
- 2 large carrots, scrubbed and cut into large rings ⓘ
- 2 medium leeks, carefully washed and cut into rings
- several large whole shallots, peeled ⓘ
- 1 large bay leaf ⓘ
- 8 parsley sprigs ⓘ
- 8 large ribs celery with tops, broken into large pieces ⓘ
- 1 tsp. dried thyme ⓘ
- 1 Tbsp. salt ⓘ
- 2 tsp. freshly ground black pepper
- 1 whole clove ⓘ
Instructions
- Select a stockpot large enough to comfortably hold the ingredients.
- Place the chicken, veal knuckle, and water in the pot; bring to a boil.
- Skim foam from the surface; add all the other ingredients.
- Bring the mixture back to a boil; reduce to the lowest possible heat.
- Maintain a barely simmering temperature.
- Continue cooking for about 2 1/2 hours, stirring occasionally as necessary.
- Strain the cooked stock through a damp cheesecloth-lined colander; discard all solids.
- Cool the strained stock and refrigerate.
- Once fat has congealed on top, remove and discard it.
- The stock can be used immediately or frozen for later use.
Tips & Substitutions
For a richer flavor, consider roasting the chicken bones and veal knuckle before adding them to the pot. You can substitute the veal knuckle with beef bones if needed. Fresh herbs can be used instead of dried thyme, but adjust the quantity. Ensure to check for any impurities in the chicken bones, as this can affect the clarity of your stock.
Serving Suggestions
This chicken stock serves as a fantastic base for soups, stews, and sauces. Use it in recipes like Cuban Chicken Fricassee(Fricase De Pollo Cubano) or as a cooking liquid for Spaetzel. It can also be enjoyed on its own, seasoned to taste. Pair with fresh herbs or a squeeze of lemon for an added dimension.
Storage & Reheating
The stock can be stored in airtight containers in the refrigerator for up to a week. For longer storage, cool it completely and freeze in portions. Ice cube trays work well for small servings. When reheating, do so gently over low heat to retain the stock's flavor and avoid boiling, which can make it cloudy.
Nutrition & Diet Analysis (per serving)
Each serving of Every Good Cook'S Chicken Stock contains roughly 3607 calories, with 106g protein, 813g carbohydrates, and 77g fat. It is an excellent source of dietary fiber (974% of the Daily Value), vitamin A (333% of the Daily Value), and vitamin C (263% of the Daily Value). Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of bones for this stock?
Yes, you can use other poultry bones, beef bones, or even pork bones to create a different flavor profile. Just keep in mind that the cooking time may vary slightly depending on the types of bones used.
How can I tell when the stock is done cooking?
The stock is done when it has a rich, deep color and a pronounced flavor. It should smell fragrant and have a slightly gelatinous texture when cooled. Typically, 2 1/2 hours is sufficient, but you can simmer longer for a more concentrated flavor.
What can I do with the leftover vegetables after making the stock?
The leftover vegetables will be quite soft and lacking in flavor after cooking. They can be composted, but if you're looking to reduce waste, consider blending them into a puree for soups or adding them to a vegetable garden as nutrients.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).