Diary of a Chef · Just Chefn Around

Chicken Stock

Name: Chicken Stock
Total time: 3 h
Yield: 1 gallon
Ingredients: 10 lb chicken bones; cold water, as needed; 8 oz onion, roughly chopped (mirepoix); 4 oz celery, roughly chopped (mirepoix); 4 oz carrot, roughly chopped (mirepoix); 10 parsley stems; 2 bay leaves; 6–8 peppercorns, cracked; 4 sprigs fresh thyme, or 1 tsp dried

3+ hours · 1 gallon

By Diary of a Chef · from French Classics

Ingredients

10 lb chicken bones
cold water, as needed
8 oz onion, roughly chopped (mirepoix)
4 oz celery, roughly chopped (mirepoix)
4 oz carrot, roughly chopped (mirepoix)
10 parsley stems
2 bay leaves
6–8 peppercorns, cracked
4 sprigs fresh thyme, or 1 tsp dried

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Instructions

1Cover the bones

Place the chicken bones in a stockpot of adequate size. Add cold water to cover the bones by 1 inch.
2Add mirepoix and aromatics

Add the mirepoix, parsley stems, bay leaves, peppercorns, and thyme. Bring to a boil over medium-high heat and immediately lower to a simmer.
3Simmer and skim

Keep at a LOW simmer for a minimum of 3 hours. Skim as necessary. Add water if the stock cooks above a low simmer.
4Strain

Strain through cheesecloth or a chinois mousseline.
5Use or store

Use immediately or cool properly and store for later use.

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Drop your email — recipes like this, plus the app that cooks them with you, timers and all.