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My review
Chef John's Homemade Chicken Stock
Chef John
"There's nothing like homemade chicken stock. It does take a long time to simmer, but the procedure is really quite simple."
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Ingredients
13 h 40 m servings 81 calsOriginal recipe yields 12 servings (3 quarts)
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Directions
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- Combine chicken, onion, carrots, celery, garlic, thyme, and bay leaf in a large stockpot; pour water into pot. Bring to a gentle simmer over medium-low heat, being careful not to let the mixture come to a boil. Once simmering, skim off any foam or impurities that accumulate on the surface of the water and reduce the heat to low.
- Gently simmer the mixture on low for 12 hours, skimming off any foam as needed.
- Remove stockpot from heat and let cool for 1 hour.
- Pour stock through a fine strainer and transfer to food-safe containers.
Nutrition Facts
Per Serving: 81 calories; 4.8 g fat; 2.4 g carbohydrates; 6.7 g protein; 20 mg cholesterol; 36 mg sodium. Full nutrition
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Reviews
Read all reviews 3341 Ratings
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Most helpful positive review
5/7/2012
EXCELLENT! One of the things that I did different: After I removed all of the skin and the meat after the roasting time of the chicken - I roasted the bones and the veggies from the pot (I added...
Most helpful critical review
1/30/2015
All I could taste was onion. Added some salt which just made the onion more pronounced. Added some chicken base which didn't do much.
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5/7/2012
EXCELLENT! One of the things that I did different: After I removed all of the skin and the meat after the roasting time of the chicken - I roasted the bones and the veggies from the pot (I added...
4/28/2012
I like this Stock recipe a lot - I do however like to roast the chicken pieces before simmering. The long slow simmer is essential to a really good Stock. This can be done in the crock pot or ...
5/21/2012
Easy and the smell was amazing as it cooked! I used a full chicken carcass that I froze to be used for stock. The carcass was from Spicy Rapid Roast Chicken from this site. I also added some fre...
4/3/2013
Being a cook who already makes my own stocks, I decided to follow Chef John's recipe to the letter for comparison. His recipe produced a great stock with a fine depth of flavor. I live in an are...
5/30/2016
This makes a high quality low sodium broth. I have made it many, many times and here are some tips. 1. Watch the video. 2. The printed recipe doesn't include the 8 peppercorns that he uses in...
10/16/2012
I could not find a package of chicken necks and backs, I did have a 3-ish pound package of chicken parts that I used instead. I did add a good amount of dried parsley and fresh ground pepper. Th...
1/28/2013
i always want to do what i can to save money and with raising my own chickens for meat and eggs...this is a great way to save even more..