The Magic of Broths: Chicken Stock
- 6 1/2 pounds raw chicken carcasses, including wings and necks, if available
- 2 leeks, washed and coarsely sliced
- 3 celery stalks, snapped into two or three short pieces
- 2 1/4 cups carrots, washed but unpeeled, coarsely chopped
- 2 cups onions, unpeeled but root end removed, coarsely chopped
- 1 head of garlic, sliced in half, any rooty bits removed
- 5 quarts water
- 2 pig’s trotters (optional)
As with most of my stock recipes, place all ingredients in a very large stockpot with enough water to cover everything and bring to a boil.
Reduce the heat to a gentle simmer. You don’t want the liquid to bubble away merrily as it will reduce too fast and the surface oil will mix with the stock, making it taste fatty.
Simmer for most of the day, minimum of 4 hours, preferably for 6 to 8 hours.
When the stock is ready the liquid will be clear and the meat melting off the bones. Pour the stock through a sieve into a large bowl and distribute into glass or plastic containers with tight-fitting lids, using a ladle.
About this recipe
"This is my favorite stock because it is light, flavorful, and adapts to most dishes. If you’re not that keen on pork, omit the trotters; your stock won’t set into a firm jelly but it will still taste perfectly delicious! If you prefer the flavor of roasted chicken bones, you can reserve the carcasses from your roast dinner and keep them in the freezer until you make this stock." -- Nick Sandler