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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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This recipe makes a white chicken stock. For a brown chicken stock, brown the bones in a 350°F oven until dark golden brown, almost an hour. This makes an incredibly rich, flavorful stock with tons of body.
10 pounds chicken bones
2 large onions
2 to 3 cloves
2 stalks celery
2 white leeks, washed
4 carrots, peeled
2 bay leaves
½ teaspoon thyme
½ teaspoon peppercorns
4 to 5 cloves garlic, unpeeled
½ bunch parsley, 1 cup loose
Put the leftover bones and skin from a chicken carcass into a large stock pot and cover with cold water. Add vegetables like celery, garlic, onion, carrots, parsley. Add salt and pepper, about ½ teaspoon of salt, ¼ teaspoon of pepper. Add the rest of your spices. Bring to a boil and reduce heat to bring the stock to a low simmer. Simmer uncovered at least 4 hours, occassionally skimming off the foam that comes to the surface. Remove the bones and strain the stock.
Recipe from: Adapted from Cooking Under Pressure by Lorna Sass.
Servings: About 1½ quarts
2½ to 3 pounds stewing chicken, cut into 6 pieces, or one turkey carcass with some meat intact, cut into 6 to 8 pieces
2 celery stalks, cut into 3 to 4 chunks
2 carrots, cut into 3 to 4 chunks
1 to 2 parsnips, cut into 3 to 4 chunks, optional
1 large onion, coarsely chopped
a few leek greens, optional
4 to 5 dried mushrooms, optional
½ teaspoon whole black peppercorns
1 teaspoon salt, or to taste
large bunch of parsley stems
1 bay leaf
Place all of the ingredients in the cooker. Add just enough water to cover by 1 inch. Lock the lid in place and over high heat bring to high pressure. Adjust the heat to maintain high pressure and cook for 30 minutes. Let the pressure drip naturally, about 25 minutes, or use a quick-release method. Remove the lid, tilting it away from you to allow the steam to escape.
Allow the broth to cool slightly. Strain into a large storage container. Cover and refrigerate overnight. Remove the congealed fat from the top before using or freezing.
Recipe from: The Best Recipe cookbook by Cook's Illustrated
4 pounds of chicken backs, wings, and or legs that have been hacked with a cleaver into 2 inch pieces — You can ask your butcher to prepare the chicken pieces this way.
1 large yellow onion, chopped.
olive oil
2 quarts of boiling water
2 teaspoons of salt
2 bay leaves
Heat 1 tablespoon of olive oil in a large stock pot. Add one chopped onion. Sauté until softened and slightly colored — 2 to 3 minutes. Transfer to a large bowl. Add half of the chicken pieces to the pot. Sauté until no longer pink, about 4 to 5 minutes. Transfer cooked chicken to bowl with onions. Sauté the rest of the chicken the same way. Return onion and chicken pieces to the pot. Reduce heat to low, cover, and cook until chicken releases its juices, about 20 minutes.
While the chicken pieces are cooking, fill a large tea kettle with 2 quarts of water, bring to a boil. After the chicken pieces have been cooking for 20 minutes, raise the heat level to high, add the 2 quarts of boiling water, 2 teaspoons of salt, 2 bay leaves. Return to a low simmer, then cover and barely simmer for about 20 minutes. Strain broth and discard solids. Broth can be covered and refrigerated for up to 2 days or frozen for several months.
Chicken feet make a wonderful gelatinous stock.
2 pounds of chicken feet
2 large carrots, cut in half
1 onion, cut into wedges
2 celery ribs, cut in half
1 bunch of fresh thyme
1 bay leaf
10 peppercorns
Bring 2 quarts of water to a boil. Put the chicken feet into a large stock pot and cover with boiling water. Boil for 5 minutes. Use a large metal spoon to skim and discard the scum that rises to the surface.
Drain the chicken feet completely. Rinse with cold water so that the feet are cool enough to handle. Using a sharp knife, chop off the tips of the claws and discard. They should cut easily if you cut them through the joint. If any rough patches of claw pad remain, cut them away with a pairing knife.
Place chicken feet in a clean large stockpot. Fill with cold water to cover the feet by an inch. Add carrots, onions, celery, thyme, bay leaf, and peppercorns. Bring to a simmer, immediately reduce the temperature to low. Partially cover, leave about a half inch crack or so, and keep the stock cooking at a bare simmer, for 4 hours. Occasionally skim any foam that may come to the surface. Uncover, increase the heat slightly to maintain a low simmer with the pot now uncovered. Continue to cook for an hour or two. At this point you are reducing the stock so that it is easier to store. Strain the stock through several layers of cheesecloth or a fine mesh strainer (ideally both) into a pot. Pour into quart-sized jars. Let cool for an hour or so before storing in the refrigerator.
When your stock has cooled, it should firm up nicely into a gel.