Chicken Stock with Root Vegetables and Herbs

Introduction

This stock starts with 4 lb (2 kg) chicken carcasses, a classic bouquet garni, and a long simmer that builds body without much active work. You get a deep, savory base for soup, sauces, rice, or freezer portions that make later cooking faster.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 5 hours
• Total Time: 5 hours 20 minutes
• Servings: 24 cups

Ingredients

• 4 lb (2 kg) chicken carcasses
• 4 oz (125 g) onions, in medium dice
• 2 oz (60 g) carrots, in medium dice
• 2 oz (60 g) celery with leaves, in medium dice
• 2 oz (60 g) parsnips (optional), in medium dice
• 2 oz (60 g) leeks (optional), in medium dice

Bouquet garni

• 8 sprigs fresh or ¼ tsp dried thyme
• 8 sprigs parsley with stems
• 1 bay leaf
• 10 black peppercorns
• 2 whole garlic cloves, unpeeled and crushed
• 6 sprigs dill (optional)
• ½ tsp whole coriander (optional)
• ½ tsp fennel seeds (optional)
• 2 gallons water

Instructions

1. Place the chicken carcasses in a stockpot, and cover with water.
2. Place over moderate heat. As the water comes to a boil, lower the heat to a simmer.
3. Scum will begin to rise to the surface. As it does so, skim it off with a perforated spoon.
4. At this point, there are two options:
5. Add the rest of the ingredients and simmer for 2 hours or more, as your taste determines.
6. Simmer the stock for 4 to 5 hours or more. One hour before the end of the cooking time, add the rest of the ingredients. This latter method will leave a more pronounced flavour of herbs, spices and vegetables while extracting the most out of the chicken.
7. Strain, cool rapidly by placing pot in an ice-filled cooler, and refrigerate or freeze in suitably-sized portions.

Variations

• Change the simmering method: add the vegetables and bouquet garni at the start and stop around the 2-hour mark for a lighter stock with a more blended vegetable flavor.
• Keep the longer 4 to 5 hour simmer and add the vegetables in the last hour for a stronger chicken base and fresher herb notes.
• Leave out the parsnips if you want a less sweet, more neutral stock for gravy or pan sauces.
• Use the leeks if you want a softer allium flavor than onions alone; the stock will taste rounder and slightly sweeter.
• Skip the dill, coriander, and fennel seeds for a more classic, neutral chicken stock that fits a wider range of soups and braises.

Tips for Success

• Start with cold water over the chicken carcasses so the stock comes up slowly and releases fewer impurities into the liquid.
• Keep the pot at a bare simmer after it comes to a boil; a hard boil will make the stock cloudy.
• Skim the surface as soon as scum appears, especially in the first 30 minutes, so the finished stock stays cleaner in flavor and appearance.
• Cool the strained stock quickly before refrigerating so it passes through the warm zone fast and sets up more cleanly.

Storage and Reheating

Store the cooled stock in airtight containers or freezer-safe deli containers. It keeps in the fridge for up to 4 days and in the freezer for up to 6 months.

For larger amounts, reheat on the stovetop over medium heat until simmering, 5 to 10 minutes depending on volume. For single portions, microwave in a covered bowl in short bursts, stirring between each, until hot.

FAQ

Can you make this with raw chicken backs, necks, or wings instead of carcasses?

Yes. You will get a richer stock, often with a bit more fat and body than carcasses alone.

Why would you add the vegetables and herbs only in the last hour?

That keeps their flavor clearer and fresher. Long cooking extracts more from the chicken, while shorter cooking protects the vegetable and herb notes.

Can you skip the optional parsnips, leeks, dill, coriander, or fennel seeds?

Yes. The stock still works well with just the chicken, onions, carrots, celery, thyme, parsley, bay leaf, peppercorns, and garlic.

Why did the stock turn cloudy?

It usually boiled too hard or was not skimmed enough early on. It will still taste good, but the texture and appearance will be less clean.