Chicken Stock

Chicken stock is a foundational recipe in global cuisine, made by simmering chicken bones with aromatic vegetables such as onions, carrots, and celery. Often enhanced with herbs like parsley, thyme, and bay leaves, it has roots in traditional preservation and flavor-building methods across European, Asian, and Middle Eastern cooking.

The technique involves covering bones with cold water, slowly bringing to a simmer, and skimming impurities for clarity. A long, gentle cook extracts collagen, flavor, and nutrients from the bones without clouding the liquid. Strained and cooled, chicken stock forms the base for countless soups, sauces, and braises.

SoupMeatChicken

Prep Time: 15 min

Cook Time: 3 hours

Total Time: 3 hours 15 min

Yield: 8 servings

A pot of chicken stock simmering on a stove.

Ingredients

  • 1 Rotisserie chicken carcass
  • 10 cups water
  • 1 onion, coarsely chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 3 garlic cloves, smashed
  • 6 sprigs thyme
  • 3 sprigs rosemary
  • 6 sprigs parsley, separate leaves and stems
  • 1 bay leaf
  • 1 tsp. peppercorns
  • 2 tsp. salt

Instructions

  1. 1.
    Add chicken carcass and water to the pot and bring it to a boil.
  2. 2.
    Add the vegetables
  3. 3.
    Tie the sprigs of herbs together with the parsley stems and add the bundle to the pot.
  4. 4.
    Add salt & peppercorns
  5. 5.
    Bring the pot to a simmer and skim off the foam.
  6. 6.
    Cover the pot and simmer for 2 hours, stirring occassionally. Skim off the top of the broth as needed.
  7. 7.
    Add chopped parsley leaves and salt to taste.
  8. 8.
    Simmer for 30 minutes then strain the stock.
  9. 9.
    Allow to cool and skim the top to separate any layer of fat.