Chicken Stock

Total Time:
14 hr 30 min
30 min
8 hr
6 hr

5 quarts

  • 4 pounds chicken carcasses, including necks and backs
  • 1 large onion, quartered
  • 4 carrots, peeled and cut in 1/2
  • 4 ribs celery, cut in 1/2
  • 1 leek, white part only, cut in 1/2 lengthwise
  • 10 sprigs fresh thyme
  • 10 sprigs fresh parsley with stems
  • 2 bay leaves
  • 8 to 10 peppercorns
  • 2 whole cloves garlic, peeled
  • 2 gallons cold water

Place chicken, vegetables, and herbs and spices in 12-quart stockpot. Set opened steamer basket directly on ingredients in pot and pour over water. Cook on high heat until you begin to see bubbles break through the surface of the liquid. Turn heat down to medium low so that stock maintains low, gentle simmer. Skim the scum from the stock with a spoon or fine mesh strainer every 10 to 15 minutes for the first hour of cooking and twice each hour for the next 2 hours. Add hot water as needed to keep bones and vegetables submerged. Simmer uncovered for 6 to 8 hours.

Strain stock through a fine mesh strainer into another large stockpot or heatproof container discarding the solids. Cool immediately in large cooler of ice or a sink full of ice water to below 40 degrees. Place in refrigerator overnight. Remove solidified fat from surface of liquid and store in container with lid in refrigerator for 2 to 3 days or in freezer for up to 3 months. Prior to use, bring to boil for 2 minutes. Use as a base for soups and sauces.

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4.5 79
I made this just as described, and it is the best, most flavorful stock I've ever used. Thanks Alton! item not reviewed by moderator and published
With everything getting so high in price at the grocery store I thought I'd make this stock after watching Alton make it on Good Eats(love that show. I made it just like he did and froze it in muffin tins and then put them in bags(great idea. My husband and I had a hankering for some chicken noodle soup so I was excited too use my new stock. All I can say is WOW!!!! What a difference the stock makes. It was fabulous. Best soup I've ever made because of the stock. I'll NEVER buy it from the store again. It may take a while to make but it is well worth it. God Bless item not reviewed by moderator and published
it's unfortunate i didn't catch fritz1113's review before i attempted making this stock today. i guess the 5 stars at the top of the page were enough to win me over, and hey—it's Alton Brown. his culinary tips are usually flawless, but for the first time ever, i've encountered disappointment with the Good Eats genius. :( followed the recipe to a T, and was excited to end up with so much chicken broth. i even attempted my first consommé with some of the stock, and was floored at how bland it was. it made me realize that the 2 gallons of water is TOO much for this recipe. my mistake was not tasting the resulting stock. again, i trusted my cooking hero. but i'm thankful for the lesson learned. always taste! and always read reviews. i feel bad to rate it a 1 star because it's not that bad, but i think it's important for the average 5 star count to come down. people should be aware of the water problem. i'm hoping i can still fix this chicken stock tomorrow... i still love you, Alton! item not reviewed by moderator and published
Michael Ruhlman, in his book Ratio, recommends a ratio of 3:2 water to bones for stock making. One gallon of water weighs 8.3 lbs. thus for each gallon of H20 you would need 5.5 lbs. of bones. This ratio is consistent with the one recommend by the CIA. This ratio probably seems extreme to most home cooks; it certainly was developed from the point of view of the professional kitchen with an ample supply of bones to throw in the pot. For the mirepox he calls for a 5:1 ratio of water:vegetables (and mirepox is normally 2:1:1 onions:carrots:celery so this means 1.6 lbs of mirepox for each gallon of water. The CIA ratio for mirepox is a little lighter than Ruhlman's, calling for about half the amount. He also notes that the finished volume of stock starting with 1 gallon of water would be 0.8 gallons. AB's Recipe is about 4:1 water to bones ratio. (2 gal =16.6lbs to 4 lbs bones Ive made and it is very WEAK. item not reviewed by moderator and published
I love this recipe, but like most of the other happy posters, I have altered it a bit. I likely use 1/2 gallon to 4 lbs of chicken, give or take a little. I start by first simmering the chicken, which usually includes at least some thighs and / or legs with meat, alone for a couple hours. I take the chicken with meat out and cool, remove the meat for use somewhere else or more likely as an offering to the cats which are at this point psychotic because the entire house smells like chicken. I add back the bones, then the veggies and herbs, simmer a whole lot more. I strain and let it cool, then either put 2 cups per bag for chicken noodle soup starter (yum or reduce down by half and fill a silicone mini brownie mold and freeze. The little stock cubes pop right out of that mold and are the perfect size. item not reviewed by moderator and published
This is a solid recipe. I personally use the cooking process more than the actual recipe. I used about 7 lbs of chicken. Approximately the same amount of water. Onions instead of leaks, celery seed, lots of garlic cloves, a parsnip, a few bay leaves, a teaspoon or two of salt depending on my taste preference as it goes. Can always add a little more water if I get it too salty but I'm pretty good at judging. I'll say to everyone who finds it bland to just add some salt. It really adds what you find it to be missing I believe. I'm making matzo ball soup for Rosh Hashana and will use the skimmed fat for the matzo balls. Remember that all recipes should be tweaked to your own preferences in my opinion. item not reviewed by moderator and published
As written, it turns out great. Rich flavor and perfect jello-like consistency when chilled. Within minutes the house smells amazing. I have modified mine slightly by first roasting the bones at 375F for 45 minutes, then adding a cup of white wine, two sprigs of fresh rosemary and roughly a tablespoon of herbes de provence, mostly for the lavender, to the above recipe. I find the flavor to be a little richer and more complex, and great for soup. item not reviewed by moderator and published
This stock smells so marvelous! I was going to use it right away to make chicken soup because I have a cold, but I think I'm going to let it sit in the fridge like the recipe calls for. I halved the recipe because I just didn't want that much stock. I didn't have a chicken carcass, so instead I used six fillet thighs. More expensive, I know, but it is what I had on hand. The only change I made to the herbs and spices was just a scant sprinkle of ground sage. And, I did add a couple of grinds of sea salt. I've never used the method of holding down everything with a steamer basket. I used a heavy sieve instead, but it was brilliant. item not reviewed by moderator and published
Well, this recipe fell a bit flat. You need more chicken and less water than what is listed. Also, this needs salt!!! Otherwise, a good stock recipe. item not reviewed by moderator and published
I have used this stock multiple times for several dishes and it's just plain excellent!!! item not reviewed by moderator and published

Not what you're looking for? Try:

Rich Chicken Stock

Recipe courtesy of Bobby Flay