Chicken Stock

One roasted chicken carcass, a few aromatics, and time. This is stock the way it should be - rich, golden, and full of body. The bones do the work. You just have to let them.

Why You'll Love Chicken Stock ❤️

This is what happens when you use the whole bird. The carcass from last night's roast becomes the foundation for everything else - soups, braises, risotto, sauces. Pasture-raised chicken from Force of Nature gives you bones worth simmering. The stock sets up like jello in the fridge. That's the gelatin. That's the good stuff.

Tips and Tricks

• Start with cold water. It extracts more gelatin than hot.
• Keep it at a bare simmer - bubbles should barely break the surface. A rolling boil makes cloudy stock.
• Don't salt until the end. Stock reduces; salt concentrates.
• If it jiggles like jello when cold, you did it right.
• Save the fat that rises to the top - it's schmaltz, and it's gold.

Variations

• Add a parmesan rind in the last hour for umami depth.
• Throw in a splash of white wine with the water for brightness.
• Roast the carcass at 400°F for 20 minutes before simmering for deeper color and flavor.

Substitutions

• Yellow onion → leek tops (milder, slightly sweeter).
• Thyme → rosemary (more assertive, use sparingly).
• Celery → fennel stalks (anise note, works well with chicken).

Best used for

• Soup base - this is the foundation.
• Risotto - use in place of water or store-bought broth.
• Braises and pan sauces - deglazing with real stock changes everything.
• Sipping - warm a mug when you're tired or sick.

How to Store Leftovers

Refrigerate for up to 5 days or freeze for up to 3 months. Freeze in 1- or 2-cup portions for easy use. Ice cube trays work for smaller amounts - pop them out and store in a freezer bag.

Common Questions

Chicken Stock

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One roasted chicken carcass, a few aromatics, and time. This is stock the way it should be - rich, golden, and full of body. The bones do the work. You just have to let them.

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Total Time 4 hours hrs

Servings: 10 cups

Course: Breakfast

Cuisine: Basics, Soups

Calories: 12

Ingredients Equipment Method Nutrition

Ingredients

  

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• 1 roasted chicken carcass
• 12 cups cold water
• 1 yellow onion quartered (skin on)
• 2 carrots roughly chopped
• 2 celery stalks roughly chopped
• 4 cloves garlic smashed (skin on)
• 4 sprigs fresh thyme
• 2 bay leaves
• 1 teaspoon black peppercorns
• handful flat-leaf parsley stems optional
• kosher salt to taste

Equipment

• Large stockpot or Dutch oven
• Chefs knife
• Cutting board
• Fine-mesh sieve or strainer
• Large heatproof bowl or clean pot (for straining into)
• Airtight storage containers

Method

 

1. Break the carcass into a few pieces to fit your pot - this exposes more surface area and extracts more flavor.
2. Place the carcass in a large stockpot or Dutch oven. Add the onion, carrots, celery, garlic, thyme, bay leaves, peppercorns, and parsley stems.
3. Cover with cold water by about 2 inches.
4. Bring to a bare simmer over medium heat - small bubbles breaking the surface, not a rolling boil.
5. Skim any foam or scum that rises to the top in the first 15 minutes.
6. Reduce heat to low. Maintain a gentle simmer for 3-4 hours.
7. Taste and season with salt in the last 30 minutes.
8. Strain through a fine-mesh sieve into a clean pot or large bowl. Press gently on the solids.
9. Discard the solids. Let the stock cool slightly before refrigerating.
10. Refrigerate uncovered until the fat solidifies on top.
11. Skim the fat - save it for cooking or discard.
12. Transfer to airtight containers. Refrigerate for up to 5 days or freeze for up to 3 months.

Nutrition

Serving: 10cupsCalories: 12kcalCarbohydrates: 3gProtein: 0.4gFat: 0.1gSaturated Fat: 0.02gPolyunsaturated Fat: 0.02gMonounsaturated Fat: 0.01gSodium: 10mgPotassium: 68mgFiber: 1gSugar: 1gVitamin A: 2046IUVitamin C: 2mgCalcium: 11mgIron: 0.1mg

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