Are you tired of bland, store-bought chicken stock that lacks depth and flavor? Prepare to revolutionize your cooking with Ina Garten's legendary homemade chicken stock recipe! This liquid gold transforms ordinary dishes into extraordinary culinary experiences, infusing your soups, sauces, and risottos with rich, complex flavors that will make your taste buds dance. Whether you're a home cook or an aspiring chef, this simple yet magical recipe will elevate your kitchen game and impress even the most discerning food critics.
Prep Time: 15 mins
Cook Time: 4 hrs
Total Time: 4 hrs 15 mins
Cuisine: American
Serves: 8 cups
Ingredients
- 1 whole chicken, cut into pieces
- 4 quarts water
- 2 onions, quartered
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 head of garlic, halved
- 1 bouquet garni (thyme, bay leaf, parsley)
- Salt and pepper to taste
Instructions
- Prepare the chicken by cutting it into pieces, ensuring you include the backbone, wings, and any other trimmings for maximum flavor.
- Place the chicken pieces into a large, heavy-bottomed stockpot.
- Add 4 quarts of cold water to the pot, ensuring the chicken is completely submerged.
- Roughly chop the onions into quarters, slice the carrots and celery into chunky pieces, and cut the garlic head in half horizontally.
- Add the prepared vegetables to the stockpot with the chicken.
- Create a bouquet garni by tying together fresh thyme sprigs, bay leaves, and parsley stems with kitchen twine.
- Drop the bouquet garni into the pot with the chicken and vegetables.
- Sprinkle a moderate amount of salt and freshly ground black pepper over the ingredients.
- Place the stockpot on the stove and bring the liquid to a very gentle simmer over medium-low heat. Do not allow the stock to boil, as this can make the liquid cloudy.
- Skim off any foam or impurities that rise to the surface using a fine mesh skimmer.
- Reduce heat to low and let the stock simmer slowly and gently for 4 hours, maintaining a barely perceptible movement in the liquid.
- Periodically check the pot and skim off any additional foam or fat that accumulates.
- After 4 hours, remove the pot from heat and let it cool slightly.
- Strain the stock through a fine-mesh strainer or cheesecloth into a large bowl, discarding the solids.
- Allow the stock to cool completely at room temperature.
- Once cooled, transfer to storage containers and refrigerate. The stock can be kept in the refrigerator for 3-4 days or frozen for up to 3 months.
Tips
- Use cold water when starting your stock to help extract maximum flavor and create a clearer liquid.
- Never let the stock boil - a gentle, barely perceptible simmer is key to a clear, clean-tasting stock.
- Skim off foam and impurities regularly to ensure a pristine, professional-quality result.
- For an extra flavor boost, roast the chicken bones and vegetables before making the stock.
- Use fresh, high-quality ingredients for the most robust and flavorful stock.
- Invest in a fine-mesh strainer or cheesecloth for the cleanest possible strain.
- Cool the stock completely before storing to prevent bacterial growth.
- Freeze stock in portion-sized containers for easy future use in recipes.
Nutrition Facts
Calories: 40kcal
Carbohydrates: 1g
Protein: 5g
Fat: 2g
Saturated Fat: g
Cholesterol: 15mg
