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A pot filled with vegetables, fresh herbs, bay leaves, garlic, carrots, and celery, simmering in broth. Bubbles form on the surface as the ingredients cook, creating a vibrant and aromatic soup base.

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
Servings: 10 cups
Course: Breakfast
Cuisine: Basics, Soups
Calories: 12
Ingredients Equipment Method Nutrition

Ingredients
  

  • 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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