Ina Garten Homemade Chicken Stock Recipe
Ina Garten Homemade Chicken Stock Recipe is rich, flavorful and perfect for soups, stews or sauces. Making stock at home is simple and rewarding.
Ingredients
- 1 whole chicken 3–4 pounds or chicken bones
- 2 large onions peeled and quartered
- 3 carrots peeled and chopped
- 3 celery stalks chopped
- 1 head garlic halved horizontally
- 1 teaspoon black peppercorns
- 2 bay leaves
- 1 teaspoon dried thyme or a few sprigs of fresh thyme
- 10 cups cold water
- Salt to taste optional
Instructions
Prepare the Ingredients
- Chop carrots, celery and onions. Halve the garlic head. Rinse the chicken or chicken bones under cold water. This ensures a clean and flavorful stock.
Place Chicken in Stockpot
- Put the whole chicken or bones into a large stockpot. Add all chopped vegetables, garlic and herbs. Pour in 10 cups of cold water.
Bring to a Simmer
- Place the pot over medium heat. Slowly bring the water to a gentle simmer. Avoid boiling to keep stock clear and prevent cloudiness.
Skim Foam and Impurities
- While simmering, skim off foam or scum that rises to the top using a spoon. This keeps the stock clean and visually appealing.
Simmer Gently
- Reduce heat to low and simmer uncovered for 2–2.5 hours. Stir occasionally. The long, gentle simmer extracts maximum flavor from chicken and vegetables.
Strain the Stock
- Remove the chicken or bones and vegetables. Strain stock through a fine-mesh sieve into a large bowl or container. Discard solids or save meat for other recipes.
Cool and Store
- Allow stock to cool slightly. Refrigerate for up to 3–4 days or freeze in portions. Use within 3 months for best flavor and freshness.
Notes
- Use cold water for clearer stock.
- Skim foam regularly to keep stock light.
- Roast bones beforehand for deeper flavor.
- Avoid salt while cooking; season when using stock.
- Simmer slowly for maximum extraction of flavors.