Chicken Stock or Broth
Submitted by Walkerr
Rich homemade chicken stock built from gizzards and necks simmered for over 2 hours with onion, carrot, garlic, and peppercorns. Yields 2 quarts of liquid gold for soups, sauces, and braises.
YIELD
2 quartsPREP
20 minCOOK
2 hrsREADY
3 hrsStore-bought broth cannot touch this. Not even close.
Gizzards and chicken necks are cheap, packed with collagen, and they produce a stock so rich it sets up like jelly in the fridge. That’s how you know it’s the real deal.
Onion, carrot, garlic, bay leaf, parsley, and peppercorns keep the flavor clean and versatile enough to use in everything from risotto to gravy.
Skim diligently during the first 20 minutes, then let it simmer low and slow while you go about your day.
Chef Tips
- Skim the scum during the initial boil; this is what keeps your stock clear and clean-tasting
- Strain through cheesecloth for a crystal-clear result that looks as good as it tastes
- Chill the stock completely before removing the fat cap; it lifts right off in one solid layer
- Freeze in ice cube trays for easy portioning, then pop the cubes into freezer bags
Ingredients
Directions
Put the chicken pieces, vegetables, garlic, herbs, peppercorns, and water in a deep 8 quart pot or a stockpot.
Bring to a boil.
After 5 minutes, skim off the scum that forms on the surface with a wire skimmer or a large spoon.
Continue to boil rapidly for 15 minutes, skimming, then reduce the heat; cover the pot and simmer for 2 to 2½ hours.
Season with salt to taste -- about 1 tablespoon.
Strain the broth through a sieve lined with several thicknesses of cheesecloth into a large bowl and cool thoroughly in the refrigerator.
Save the gizzards (they are good eating) and discard the other chicken parts and the vegetables.
When the stock is cold, remove the layer of fat that has formed on the surface.
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