Chicken Stock

Golden, clean-tasting chicken stock, made by simmering bones and aromatic vegetables in water until the liquid turns rich, savory, and full-bodied. It's the most forgiving stock there is — a bare simmer and a little skimming are all it takes — and it's the backbone of countless soups, braises, pan sauces, and risottos.

Makes about 3 quarts

Ingredients

• 3–4 lbs chicken bones (a carcass, wings, backs, or necks — raw or leftover from a roasted chicken)
• 1 large onion, quartered (skin on is fine)
• 1 carrot, roughly chopped
• 1 celery stalk, roughly chopped
• 2 bay leaves
• A few peppercorns
• Cold water, to cover (about 3–4 quarts)

Stocks & Soups

Beef Stock Pork Stock French Onion Soup Ham and Beans Creamy Potato Soup with Cheddar and Chives Pork Ramen Chicken Ramen Gumbo

Building Flavor from Water→

Method

Start the pot

Place the chicken bones in a large stockpot and cover with cold water by about 2 inches — starting with cold water, not hot, helps draw out flavor more evenly as it heats. Bring slowly to a bare simmer over medium heat, with small bubbles breaking the surface occasionally and never a rolling boil, skimming off any foam or scum that rises to the top in the first 15–20 minutes.

Add the aromatics and simmer

Add the onion, carrots, and celery — the mirepoix — along with the bay leaves and peppercorns. Simmer gently, uncovered or partially covered, for 3–4 hours, occasionally skimming any fat or foam that collects on top.

Strain and store

Strain through a fine-mesh strainer, discarding the solids. Cool and refrigerate or freeze what you won't use within a few days.