How to Make Chef John's Homemade Chicken Stock - A Step-by-Step Guide

There is something truly magical about homemade chicken stock. The richness and depth of flavor it adds to any dish is unmatched. Chef John's Homemade Chicken Stock is a labor of love that will elevate your cooking to new heights. This recipe is a staple in any kitchen, and once you try it, you'll never go back to store-bought versions.

What sets this chicken stock apart is the attention to detail and the use of high-quality ingredients. Chef John believes in using every part of the c...

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Ingredients

  • 3 pounds chicken necks and backs
  • 1 large onion, skin on, sliced into 6 segments
  • 2 carrots, cut into chunks
  • 1 stalk celery, cut into chunks
  • 2 cloves garlic, peeled
  • 4 sprigs chopped fresh thyme
  • 1 bay leaf
  • 3 quarts cold water

Information

  • Prep Time: 10 mins
  • Cook Time: 12 hrs 30 mins
  • Additional Time: 1 hr
  • Total Time: 13 hrs 40 mins
  • Servings: 12
  • Yield: 3 quarts

  • Combine chicken, onion, carrots, celery, garlic, thyme, and bay leaf in a large stockpot; pour water into the 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

    81 cal.

    • Total Fat: 5g
    • Saturated Fat: 1g
    • Cholesterol: 20mg
    • Sodium: 36mg
    • Total Carbohydrate: 2g
    • Dietary Fiber: 1g
    • Total Sugars: 1g
    • Protein: 7g
    • Vitamin C: 2mg
    • Calcium: 20mg
    • Iron: 0mg
    • Potassium: 104mg