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Chicken Stock Recipe

Chicken Stock

Alton Brown

Recipe courtesy Alton Brown

Show: Good EatsEpisode: True Brew IV: Take Stock

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (70)

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Average Rating:

Total Reviews: 70

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  • on February 01, 2012

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    I agree with most of this except the amount of water (I would use one gallon and add hot water as needed, a good amount of saffron but no thyme, bay leaf or garlic, but I do add at the very least, 4 parsnips. I do not peel the carrots or parsnips rather wash and brush them clean. I use the brown skin cooking onions, cut off the stems and wash them but leave the all the brown skins on for coloring.... I always use the backs (not the necks but I also use a big package of wings and a few feet if I can find them (nails/claws removed. The next day, when I pull the stock out of the fridge, it is thicker than jello.... then I know I did it right!

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  • on December 21, 2011

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    An Old Standby. Never fails.

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  • on November 07, 2011

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    quite frankly, im bit surprised this has the high reviews it does. the ration of bones to water is really quite high and and both times ive made it has turned out weak . i ened up reducing the what i ended up with by 1/2. for a final yield of about 4 qts. while there's not exact ratio, ive found searching around the web that a typical stock recipe has about 1 qt water to 1# of bones. this recipe has 2x the water - the highest ive seen. 2 gal(8 qts to 4#'s bones! Really? The best advice i've read was to not worry about the amount of bones to water, rather cover everything with water plus 2" adding water as necessary to keep the 2". I dont think its possible to have to rich of a broth/stock b/c you can always add more water if desired DO NOT USE 2 GAL OF WATER WHEN MAKING THIS.

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  • on October 05, 2011

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    Loved the steamer basket idea. You can diffidently taste the difference.

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  • on September 21, 2011

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    I make a few batches of this every fall. Ample chicken supply is crucial. This beats store bought stock any day.

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  • on September 04, 2011

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    I've made this twice now, and I've learned a few things.

    1. If you don't use enough chicken, you will NOT get the rich flavor and texture that we're after. You basically want to pack the pot with chicken parts, leaving only barely enough room for the veggies, and cover with water.
    2. Roast your chicken parts the day before you make this, then refrigerate them overnight. I throw all the pieces into a roasting pan and roast at 475, flipping the pieces once during roasting.
    3. Check the bones after about 8 hrs, and use tongs to break the bones in half, then let it go another 2 hrs. This lets the liquid get to the marrow inside the bones.

    Important point to remember - if you taste the finished product with NO ADDED SALT, you will not taste any salt! The point is to have frozen, unseasoned broth which you can add to any dish and not worry about over-salting the dish. You can make a reduced sauce and season it to taste.

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  • on August 12, 2011

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    To breaux.jennifer_10321225:

    The steamer basket is used as a "weight" to keep all the ingredients submerged. Hope that helps.

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  • on August 04, 2011

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    I make this stock nearly once a month and store it in soup-pot size portions in the freezer. This stock is a great base with nice body for soups and many other dishes. The fact there is no salt in this stock is a really good thing because salt can be added as appropriate to the recipe which I make later using this stock.

    When I simmer the stock, I give it just enough heat to get some noticeable bubbling action in the pot; the stock has a nice light color. When the heat is higher and the stock boils instead of simmers, the end result tends to be a stock which is noticeably darker.

    I always add a few extra pepper corns along with an extra bay leaf just to be a recipe rebel!

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  • on July 17, 2011

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    I'm in the process now of trying this. I'm confused thought -- what do you do with the steamer basket? It says put it on top -- but what do you put in it? When do you take it out? Help!

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  • on May 23, 2011

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    I make this at least once a year (during the winter before cold season hits, then I can just plop the pot in a snowbank to cool it instead of buying or hoarding ice. I have learned over the years, though, to make sure to cook it hot enough. Too low on the heat and you get no flavor. And I usually cook it for longer, too. Today I started it at 7:30 and took it off the stove at 7:00, and it's still in the ice to cool now, at 11:00.

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