Master Chicken Stock
A rich, clear chicken stock built from bones and aromatics over a long, gentle simmer.
- chicken parts (backs, necks, wings, feet)5 lbs
- yellow onion, quartered, skin on1 large
- carrots, cut into chunks2
- celery ribs, cut into chunks3
- garlic, halved crosswise1 head
- leek, split lengthwise and rinsed(optional)1
- bay leaves2
- black peppercorns10
- thyme sprigs6
- parsley stems6
- cold water, enough to cover by 2 inches5½ quarts
- 1
Place chicken parts in a large stockpot and cover with cold water. Bring to a boil and blanch for 2–3 minutes. Drain, rinse the bones under cold water, and scrub the pot clean. This removes impurities for a clearer stock.
high - 2
Return the rinsed chicken parts to the clean stockpot. Cover with fresh cold water by 2 inches. Heat slowly over medium-low — this should take 30–40 minutes to reach a bare simmer. Skim any foam that rises frequently during this time.
medium-low - 3
After 1 hour of simmering, add the yellow onion, carrots, celery ribs, garlic, leek (if using), bay leaves, peppercorns, thyme sprigs, and parsley stems.
- 4
Maintain a bare shimmer — not a boil. Cook uncovered for 4–6 hours. Do not stir; agitation clouds the stock.
low - 5
Strain the stock through a cheesecloth-lined fine-mesh strainer. Ladle gently into a container — do not dump or press the solids, which would cloud the stock.
- 6
Set the strained stock in an ice bath to cool rapidly, then refrigerate overnight. Once chilled, lift off and discard the solid fat cap from the surface.
- 7
Store finished stock in the refrigerator for up to 5 days, or freeze for up to 3 months.
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