Savory Artisan Chicken Stock
Elevate your culinary creations with this Savory Artisan Chicken Stock, inspired by Alton Brown's method. This deeply flavorful stock serves as the perfect base for soups, sauces, and countless dishes. By simmering chicken carcasses along with aromatic vegetables and fresh herbs for several hours, you'll extract rich flavors and nutrients. Not only is this stock a staple in any kitchen, but it also makes a delightful homemade gift for any foodie in your life. Enjoy the satisfaction of creating your own stock from scratch and discover the difference it makes in your cooking!
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
chicken carcasses
4 lbs (including necks and backs)
onion
1 large (quartered)
carrots
4 (peeled and cut in half)
celery
4 ribs (cut in half)
leek
1 (white part only, cut in half lengthwise)
fresh thyme
10 sprigs (fresh)
fresh parsley
10 sprigs (with stems)
bay leaves
2 (whole)
peppercorns
8 (black or mixed)
garlic cloves
2 (peeled)
cold water
2 gallons (for cooking)
Instructions
1
Place the chicken carcasses, quartered onion, halved carrots, halved celery ribs, halved leek, thyme sprigs, parsley sprigs, bay leaves, peppercorns, and peeled garlic cloves in a 12-quart stockpot.
2
Carefully set an opened steamer basket directly on top of the ingredients to keep them submerged while pouring in 2 gallons of cold water.
3
Bring the mixture to a vigorous boil over high heat, then reduce the heat to medium-low, allowing the stock to simmer gently.
4
Skim off any scum that rises to the surface using a spoon or fine mesh strainer, doing this every 10-15 minutes for the first hour, and twice each hour for the subsequent two hours.
5
As needed, add hot water to maintain full submersion of the ingredients.
6
Continue to simmer the stock uncovered for 6 to 8 hours, infusing it with rich flavors.
7
Carefully strain the stock through a fine mesh strainer into another large stockpot or heatproof container, discarding the solids.
8
To cool the stock quickly, place it in a large cooler filled with ice or in a sink full of ice water until it dips below 40 degrees Fahrenheit.
9
Once cooled, transfer the stock to the refrigerator overnight.
10
The following day, remove the solidified fat from the surface. Store the clarified stock in a sealed container in the refrigerator for 2 to 3 days or freeze it for up to 3 months.
11
Before using the stock, bring it to a boil for 2 minutes to ensure safety and enhance flavor.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Savory Artisan Chicken Stock?
It is a deeply flavorful base for soups and sauces made by simmering chicken carcasses with aromatic vegetables and herbs, inspired by Alton Brown's method.
What is the inspiration behind this recipe?
This recipe is inspired by Alton Brown's method for creating high-quality chicken stock.
How many pounds of chicken carcasses are required?
You will need 4 pounds of chicken carcasses, including the necks and backs.
What vegetables are needed for the stock?
The recipe calls for a large onion, four carrots, four celery ribs, and one leek.
How should the onion be prepared?
The large onion should be quartered before being added to the stockpot.
Do I need to peel the carrots?
Yes, the four carrots should be peeled and then cut in half.
How is the leek prepared for this stock?
Use only the white part of the leek and cut it in half lengthwise.
Which fresh herbs are included in the recipe?
The stock includes 10 sprigs of fresh thyme and 10 sprigs of fresh parsley with stems.
How many bay leaves should I use?
The recipe requires 2 whole bay leaves.
What type of peppercorns are recommended?
You can use 8 black or mixed peppercorns.
How many garlic cloves are needed?
The recipe calls for 2 peeled garlic cloves.
How much water is used in the stock?
You should use 2 gallons of cold water for the initial cooking process.
What size stockpot is recommended?
A 12-quart stockpot is recommended to accommodate all ingredients and water.
Why is a steamer basket used in the pot?
An opened steamer basket is set on top of the ingredients to keep them submerged under the water.
How long should the chicken stock simmer?
The stock should simmer uncovered for 6 to 8 hours to infuse the rich flavors.
How often should I skim the scum in the first hour?
You should skim the surface using a spoon or fine mesh strainer every 10 to 15 minutes during the first hour.
What is the skimming schedule after the first hour?
After the first hour, skim the surface twice each hour for the subsequent two hours.
Should the stockpot be covered while simmering?
No, the stock should be simmered uncovered.
What should I do if the water level drops?
As needed, add hot water to the pot to ensure the ingredients remain fully submerged.
How do I strain the finished stock?
Carefully strain the stock through a fine mesh strainer into another large stockpot or heatproof container and discard the solids.
How can I cool the stock quickly?
Place the container in a large cooler filled with ice or in a sink full of ice water.
To what temperature should the stock be cooled?
The stock should be cooled until the temperature dips below 40 degrees Fahrenheit.
What is the next step after the stock is cooled?
Once cooled, transfer the stock to the refrigerator and let it sit overnight.
How do I clarify the stock the next day?
Remove the solidified fat that has formed on the surface the following day.
How long can I store the stock in the refrigerator?
The clarified stock can be stored in a sealed container in the refrigerator for 2 to 3 days.
Can I freeze this chicken stock?
Yes, you can freeze the stock for up to 3 months.
What is the safety procedure before using the stock?
Before using the stock, you should bring it to a boil for 2 minutes to ensure safety and enhance flavor.
Is this recipe suitable for meal prep?
Yes, it is excellent for meal prep as it can be refrigerated or frozen for later use.
Does this stock make a good gift?
Yes, it makes a delightful and practical homemade gift for foodies.
What is the primary heat setting for starting the stock?
Bring the mixture to a vigorous boil over high heat before reducing to medium-low for simmering.