Tag Archives: stock

Basic Chicken Stock

Nothing to complicated here. Just a simple stock for soups, sauces and other things. I added garlic to this, simply because I like garlic. If you disagree, feel free to remove the garlic.

  • 2 lbs of chicken backs and necks
  • 12 cups of water (filtered or bottled, preferably)
  • 1 large sweet onion, chopped
  • 2 stalks of celery, chopped
  • 2 carrots, chopped
  • 2 cloves garlic
  • 1/2 cup white wine (I used a buttery tasting Chardonnay)
  • 1 teaspoon salt
  • 1 teaspoon peppercorns

Put everything in a stock pot. Bring to a boil over medium high heat. At the boil, reduce the heat to a simmer, and allow to stew for 90 minutes.
Strain the stock out and discard the solids. (or feed the chicken bits to your cat).

Refrigerate, skimming off any fat after an hour or so. Use within 2 weeks, or freeze and use within 2 months.

Stock Tips

Some basic tips when making stocks for your soups:

  • Start with cold, pure water
  • Don’t stir, whish or blend your stock. Just put the ingredients in and let well enough alone.
  • Don’t hurry. Let time be your friend. The longer a stock “brews”, the more flavor it will have.
  • Simmer, don’t boil. This is related to the above. Boils brings out too much flavor to early. simmering “sweats” out the flavor in its own way.
  • Don’t cover your pot. The steam from your stock reduces the stock and concentrates the flavor, which makes a difference, even if only minimally.
  • De-fat your stock, by refrigerating after cooking, and then spooning off the fat after it forms on the top.
  • Stocks last 2 weeks in the fridge, and two months in the freezer. And there’s no need to thaw before use.

And you can freeze some in ice cube trays for use in smaller portions or even to add a special ‘ummph’ to water based sauces.