Amazing Chicken Stock

Every great kitchen runs on good stock, and homemade chicken stock is leagues beyond anything from a can or cube. This one is built the classic way: chicken parts and a mirepoix of onion, carrot, and celery simmered with garlic, parsley stems, thyme, and bay into something deeply savory and golden.

Clarity is the mark of a good stock, and it comes down to two habits. Start the chicken in cold water and bring it up slowly, skimming off the gray froth as it rises, which is what keeps the stock clean and clear. And keep it at a bare, lazy simmer, never a hard boil, which would churn the fat back in and turn it cloudy.

A few finishing touches: add the peppercorns only for the last 15 minutes, since long-cooked pepper turns bitter. Strain through dampened cheesecloth, then chill the stock and lift off the solid fat cap that forms on top.

What you’re left with is a clean, rich base for soups, sauces, risottos, and braises, far better than store-bought.

Chef Tips

• Start the chicken in cold water and skim the froth as it rises. This is the key to a clear stock.
• Keep it at a gentle simmer, never a hard boil, or the fat emulsifies and clouds the stock.
• Add the peppercorns only in the last 15 minutes so they don’t turn the stock bitter.
• Chill the strained stock and lift off the solidified fat. That fat cap also helps preserve it in the fridge.

Variations

• Roast the chicken parts and vegetables first for a deeper, richer brown stock.
• Add leek, mushroom stems, or a Parmesan rind for extra savory depth.
• Freeze it in jars or ice cube trays for ready-to-use portions.