This traditional chicken stock recipe is a kitchen staple that brings warmth and depth to any dish. It's simple, nourishing, and the perfect way to make use of a whole chicken, turning humble ingredients into liquid gold. Let's get simmering!
Chicken: The star of the show, providing the essential meaty richness and body to the stock. Use a whole chicken for maximum flavor.
Onions: Quartered and added for sweetness and depth, contributing to the overall savory profile.
Carrots: Chopped and included for their natural sweetness, enhancing the stock's complexity.
Celery: Adds a subtle earthiness and aromatic quality that rounds out the flavors.
Garlic: Halved to release its pungent aroma and warmth, taking the stock to new aromatic heights.
Black peppercorns: Infuse a mild heat and slight spice without overpowering the gentle flavors.
Bay leaves: Lend a subtle, herby fragrance that enhances the overall aroma.
Fresh thyme: Introduces a gentle herbal note, complementing the other ingredients beautifully.
Water: The base liquid, which extracts the flavors from all ingredients, transforming into a flavorful stock.
Salt: Essential for seasoning and enhancing the natural flavors. Add to taste once the stock is complete.
This chicken stock is a versatile base for countless dishes. Use it as a broth for a comforting chicken noodle soup, or as a base for risotto or gravy. It's also wonderful for braising vegetables or adding depth to sauces and stews.
Start by placing your whole chicken into a large stockpot. If your chicken is a bit snug, don't worry; it will settle as it cooks. Next, toss in the quartered onions, chopped carrots, and celery. Add the halved head of garlic, ensuring the cloves are exposed for maximum flavor release. Sprinkle in the black peppercorns, then gently tuck in the bay leaves and thyme sprigs.
Pour enough water into the pot to cover the chicken and vegetables by about an inch. Turn the heat to medium and bring the pot to a gentle simmer. Keep an eye out for any foam that rises to the surface — simply skim it off with a spoon. This step keeps your stock clear and pure.
Once simmering, reduce the heat to low, cover the pot, and let it gently bubble away for about three hours. This slow simmer is crucial for drawing out all those wonderful flavors and nutrients without boiling them away.
After three hours, carefully remove the chicken from the pot. You can set it aside for another meal, perhaps shredding it for soup or sandwiches. Strain the stock through a fine-mesh sieve into a large bowl, discarding the solids. Season your stock with salt to taste, then let it cool completely before transferring it to the fridge or freezer.
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