Universal Chicken Stock
A fresh batch of chicken stock is the home cook’s best friend. Without the added salt and preservatives of many store bought stocks, you’re able to impart a simple, clean flavor to so many routine dishes and sauces, plus with the added bonus that chicken soup is always one step away. The process is simple and forgiving and really only has one rule: it’s fairly easy to accidentally make a bland stock but it’s virtually impossible to make one with too much flavor, so when in doubt — more stuff is better.
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You will need a large stock pot for this. If you don't have one, choose a chicken that can sit comfortably with all the ingredients + water in your pot without bubbling over.
One whole chicken, 2-3lbs (1-2kgs)
3-4 large whole carrot
3-4 celery stalks, plus celery leaves from the middle of the bunch
2 large parsnips
Large handful dill
Large handful flatleaf parsley
Whole head of garlic
One medium golden onion
2 bay leaves
Large handful of whole black peppercorns
Handful salt, plus more to taste
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Wash your root vegetables thoroughly but do not peel. Toss them and your celery parts (chopped in half to fit if necessary) into your pot. Cut the whole head of garlic in half horizontally to expose the cloves, keeping the outer paper on, and add to pot. Cut entire onion in half horizontally with the skin on and add to pot as is (the skin helps impart some golden flavor to your stock). Add remaining fresh herbs, bay leaves, and peppercorns to pot.
Rinse your chicken under cold water and pat dry. If your knife skills are comfortable, you can break down the whole chicken into parts - separating your chicken breasts in two by going down the breast bone, and cutting down your legs separately. I’m a slight believer doing this helps impart additional flavor from the exposed bones, but if you’re not comfortable doing this with your knifework (a pair of poultry sheers is also super handy here), you can leave the chicken whole no problem.
Place chicken parts in your soup pot and fill the pot with cold water until all ingredients are submerged under roughly 1” water. Add your salt and whole black peppercorns. Bring the pot to a high simmer and continue to simmer uncovered, with just barely a bubble here or there, for 2.5 hours. While cooking, foam may collect on the top of the surface - skim this off with a large spoon as it does and discard.
If you intend to make chicken soup with this batch as well: after 45 minutes, using tongs and being careful not to splatter yourself with hot liquid, pull out the whole chicken or just the breast parts if separated. Cut off breast meat and put aside for chicken soup. Return all other chicken parts to your pot and continue to cook for the remaining time.
After 2.5 hours, turn off heat and let pot cool for 10 minutes. Using tongs and a slotted spoon, discard all solids from the liquid. Strain liquid through a fine sieve 1-3 times until stock is very clear and not cloudy. Salt to taste (stock should be fairly low salt but you definitely want flavor). Store in airtight containers to freeze or refrigerate for up to one week.
If using for soup later, reheat, salt aggressively to taste, and cook freshly cut carrots, parsnips or celery in broth until soft. Add chicken only 2-3 minutes before serving so it doesn’t cloud your broth. If using noodles, cook separately and add to broth just before serving. Don’t store noodles in broth either, they’ll absorb the broth and become gummy.
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