Make Your Own 'Liquid Gold' Chicken Stock | Epicurious 101

chicken bones

🥗Healthier: turkey bones

💰Cheaper: vegetable scraps

Turkey bones provide a similar flavor, while vegetable scraps reduce meat consumption.

bay leaves

🥗Healthier: dried basil

💰Cheaper: oregano

Basil offers a different but pleasant flavor, while oregano is often more economical.

peppercorns

🥗Healthier: white pepper

💰Cheaper: black pepper

White pepper is milder, while black pepper is more commonly available.

fresh thyme

🥗Healthier: dried thyme

💰Cheaper: mixed herbs

Dried thyme is more shelf-stable, and mixed herbs can add complexity.

Introduce the recipe and explain the importance of stock in cooking.

Use 3 pounds of chicken bones, preferably raw for more collagen.

Prepare classic mirepoix with celery, carrots, and onions, and add parsley stems.

Cut the vegetables in half and add them to a large pot with the chicken bones.

Add 2 gallons (8 quarts) of water to the pot with the bones and vegetables.

Turn on the heat and bring the mixture to a simmer, avoiding too much movement to prevent emulsification of fat.

Skim the fat and foam off the surface every 20 minutes using a skimmer.

Let the stock simmer for about 4 hours, checking occasionally to skim off fat.

After about 6 hours, check the stock for color and clarity, ensuring it has a rich color and remains clear.

Strain the stock through a fine mesh sieve, being careful not to press too hard on the solids.

Cover the strained stock and chill it overnight to allow the fat to congeal on the surface.

Remove the solidified fat from the top of the stock the next day and store the defatted stock in the freezer for up to three months.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary