
This homemade chicken stock is rich, clear, and deeply savory, made by gently simmering chicken bones with vegetables, herbs, and aromatics. Use it as a flavorful base for soups, sauces, risotto, casseroles, and any recipe that calls for chicken broth or stock.
Add the chicken frames, carrot, onion, celery, peppercorns, apple cider vinegar, bay leaves, thyme, parsley, and cold water to a large stockpot of at least 7 liters.
Place the pot over medium-high heat and bring it just to a boil. As foam rises to the surface, skim it off with a ladle and discard it for a cleaner-tasting, clearer stock.
Reduce the heat to low and simmer uncovered for 3 hours. Keep the surface barely moving with only the occasional gentle bubble; avoid a hard boil, which can make the stock cloudy.
Strain the stock through a fine-mesh sieve into a clean pot or large heatproof bowl. For easier handling, remove the bones and vegetables with a slotted spoon before straining.
Check the yield. You should have about 2 liters of stock. If you have much more, simmer it gently to reduce and concentrate the flavor; if you have less, add a little water to bring it back to 2 liters.
Divide the hot stock into jars or storage containers in useful portions, such as 1-cup amounts. Let it cool at room temperature until no longer steaming, then refrigerate.
Once chilled, lift off and discard the solidified fat from the surface. The stock may set into a soft gel, which is a good sign of body from the chicken bones.
Use the stock 1:1 in recipes that call for chicken stock or chicken broth. If you want it to taste closer to low-sodium store-bought stock, stir in about 1/4 tsp salt per 1 cup of homemade stock.
Store in the refrigerator for up to 5 days or freeze for up to 6 months. Thaw or warm gently before measuring, or add the chilled gelled stock directly to soups and braises.
For the clearest stock, start with cold water, skim early, and keep the simmer very gentle. Chicken wings, backs, necks, or leftover roasted chicken bones can be used instead of frames. Do not salt heavily before storing, because reduced stock can become too salty later.




