I’ve mentioned before that one of my husband’s nicknames is “Soup Guy,” and this basic chicken stock recipe is the one he makes as the starting point for many of his wonderful soup recipes. Jack will sometimes double this recipe to make a great big pot of this delicious stock – making a soup with half of the stock the day he makes it and freezing the rest for a different soup on another day.
Selecting the right kind of chicken – a fryer (don’t use a roaster!) – is critical when making a chicken stock to ensure that your results are as rich and flavorful as possible. Fryers are younger chickens so they are mostly bone, and the bone is what gives chicken stock the best flavor.
Additionally, my husband swears by adding chicken feet which are among the most flavorful parts of the bird and give a particularly gelatinous and thick quality to the stock. I know – the thought of chicken feet isn’t the most appealing. (You should see our 6-year-old’s face when Daddy comes home with a bag of chicken feet!) But if you can get past those thoughts and include the feet, you’ll be delighted at how good your chicken stock tastes. Occasionally we’ve been able to find chicken feet at our usual supermarket, but the best place to buy them is at an Asian supermarket where chicken feet are more commonplace.
Adapted from The New York Cookbook by Molly O’Neill. (Affiliate Link)Print
- 4 quarts cold water
- 1 fryer chicken 4-5 pounds quartered
- 5 chicken feet, or 4 chicken wings or 1 turkey wing
- 1 clove of garlic peeled and bruised
- 1 onion peeled and cut in half
- 2–3 carrots peeled and cut into 1 inch pieces (about one cup)
- 2 celery ribs tops and all cut into 1 inch pieces (about one cup)
- ½ bunch fresh flat leaf parsley tied with a string
- 1 bay leaf
- 1 ½ teaspoon salt
- ½ teaspoon whole black peppercorns
- Put all ingredients into a large stock pot and slowly bring to a boil. Skim foam that floats to the top during this slow heating process and discard.
- Reduce heat and simmer for four hours. Skim often.
- Strain the stock from the solids and discard the onion, parsley, bay leaf and peppercorns but save the chicken, and other vegetables.
- Remove skin and debone the chicken and reserve.
- Press the carrots, celery and garlic through a fine strainer into the stock.
- Discard and pulp left in the strainer. Cool the stock, remove and discard the fat that floats to the top and use stock for any recipe calling for a good chicken stock.
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