Soups

Basic Chicken Stock

This recipe was taught in a Cooking Theories class with Paul Link.

It’s back to the basics with this classic chicken stock. Versatile and easy to utilize in almost any recipe! 

Prep Time

30 minutes

Cook Time

240 minutes

Yield

5 quarts

Ingredients

5 pounds chicken bone (or legs)
1 onion, yellow (peeled and quartered)
4 carrot (cut into large chunks)
4 celery (stalks, cut into large chunks)
1 bunch thyme, fresh
4 bay leaf
1 tablespoon peppercorns, black (whole)
3 cloves garlic
2 gallons water
1 quart white wine

Instructions

Preheat oven to 425°. In a roasting pan or sheet pan, arrange chicken bones in a single layer and roast until very well browned. Remove chicken to a 12 qt stock pot and pour off the grease in the pan and discard.

Cover the chicken in water and place on medium heat. Place all vegetables into the roasting pan and return to the oven and roast until the veg starts to color. Remove vegetables to the stock pot with the chicken, skim any scum from the surface of the stock. Place the roasting pan directly on a burner over low heat and deglaze with the wine, scraping the bottom with a wooden spoon or spatula to dissolve any fond that has accumulated. Once all fond is dissolved, pour the entire contents of the roasting pan into the stock pot.

Cook for 2 – 3 hours at a simmer, being careful to not allow it to boil and skimming the surface often. Strain through a fine strainer lined with a tea towel, cool and store.

Notes

In a rush? Check out this video about how to make chicken stock in one hour: