Classic Simmered Chicken Stock for Refined Cooking

Mastering a well-executed chicken stock is fundamental to serious cooking. More than just a liquid base, it’s a foundational element that defines the body, depth, and complexity of countless dishes. Making it from scratch transforms soups, sauces, risottos, and braises, elevating them from ordinary to refined with an unmistakable richness and clarity that no store-bought version can replicate.

Why This Recipe Works

• Balanced Flavor Extraction: A precise ratio of bones, aromatics, and cold water ensures optimal gelatin and flavor release without overpowering vegetal notes.
• Controlled Simmering Technique: Maintaining a consistent 185–190°F (a bare simmer) avoids emulsifying fat into the liquid, producing a clear, clean-tasting stock.
• Proper Degreasing: Skimming impurities early and throughout simmering results in clarity and refined taste, critical for professional-quality stock.
• Layered Aromatics: The classical mirepoix—carrot, onion, celery—supports the chicken flavor without masking it, while herbs and peppercorns provide structure.
• Versatility: The finished stock functions as a base for soups, sauces, reductions, and deglazing, giving every dish professional depth.

Ingredients

• 5 lbs chicken bones (backs, necks, and wings preferred)
• 5 quarts cold water
• 2 medium onions, quartered (unpeeled for color)
• 2 large carrots, cut into 2-inch pieces
• 3 celery stalks, cut into 2-inch pieces
• 1 head garlic, halved crosswise
• 1 leek, cleaned and roughly chopped (optional, for additional aroma)
• 1 bouquet garni (parsley stems, thyme sprigs, bay leaf tied in cheesecloth)
• 10 black peppercorns
• 1 tsp kosher salt (optional; omit for neutral base)

Equipment Needed

• 12-quart stockpot or rondeau
• Fine-mesh skimmer or ladle
• Slotted spoon
• Cheesecloth or chinois (for straining)
• Large bowl or container for cooling
• Ice bath setup (for rapid chilling)

Instructions

Step 1: Prepare the Bones and Setup

Rinse the chicken bones thoroughly under cold running water to remove any residual blood and debris. Clean bones are key to clarity—any remaining proteins will cloud the final product. If time permits, blanch the bones: place them in cold water, bring to a boil, then drain and rinse. This optional step removes surface impurities for a cleaner-tasting stock, though it’s not mandatory if bones are fresh and well-trimmed.

Place the rinsed bones into a large stockpot. Add cold water to cover by at least two inches, roughly 5 quarts for this quantity. Starting with cold water promotes gradual extraction of flavor, collagen, and nutrients, allowing the proteins to coagulate slowly and rise for easy skimming later.

Step 2: Bring to Simmer and Skim

Set the pot over medium-high heat and bring the liquid up just to a simmer, around 185–190°F. This is where patience matters. Avoid boiling—it agitates the liquid, emulsifying fat and creating a cloudy, greasy stock. Once the first bubbles appear and a pale foam begins forming on the surface, immediately reduce the heat to low.

Use a fine-mesh skimmer to remove any grayish scum or protein that rises to the top. This process should be consistent during the first 30 minutes of simmering. The goal is a clear surface and clean flavor base. Do not stir, as agitation redistributes impurities back into the liquid. Maintaining a tranquil simmer yields a refined, golden stock rather than a muddy one.

Step 3: Add Aromatics and Mirepoix

After the initial skimming period, introduce the onions, carrots, celery, garlic, leek (if using), and bouquet garni. Each vegetable should be cut to a uniform size—about two inches—to ensure even extraction without disintegration. Add peppercorns and salt if desired. Professional kitchens often omit salt, preferring to season finished dishes instead, maintaining flexibility for reductions or sauces.

At this stage, check that the liquid still sits at a gentle simmer. The surface should barely tremble, with only occasional lazy bubbles breaking through. Continue to skim intermittently to remove any new impurities or excess fat that rises.

Step 4: Maintain Simmer and Monitor Reduction

Simmer uncovered for 4 to 5 hours. During this period, do not stir—stirring risks cloudiness. Instead, gently shift the pot occasionally to ensure even heat distribution if your burner has hot spots. The bones should remain submerged; if liquid reduces excessively, top up with hot water to maintain coverage.

Over time, collagen from the bones converts into gelatin, giving the finished stock its characteristic body and viscosity. By the 4-hour mark, you’ll notice the stock has turned a deep straw color with a clean, savory aroma. The surface should remain mostly clear, with a thin sheen of rendered fat that can later be removed.

Tip: Professional chefs often use a tasting spoon to evaluate flavor concentration every hour. The flavor should gradually intensify without developing bitterness. Stop simmering once the flavor is full and balanced; over-reducing can extract unwanted harshness from bones or aromatics.

Step 5: Strain and Cool Properly

When the stock reaches the desired depth of flavor, carefully ladle out large solids using a slotted spoon. Strain the remaining liquid through a chinois or fine-mesh sieve lined with cheesecloth into a clean container. Avoid pressing the solids; gentle pouring preserves clarity.

Rapid cooling is essential for food safety and quality. Set the container into an ice bath, stirring occasionally to expedite cooling. Once the temperature drops below 70°F within 2 hours, transfer the stock to the refrigerator to cool completely. A layer of fat will solidify on top, acting as a natural seal that helps preserve the stock for several days. Remove this fat cap before reheating or storing long-term.

Step 6: Store and Use

Store the chilled stock in covered containers for up to 5 days in the refrigerator or freeze in measured portions (1-cup or 2-cup increments) for up to 3 months. For ease of use, label containers with the date and volume.

Reheat gently over medium heat before using; avoid boiling, which can dull the flavor and aroma. When reduced, this stock forms the base for sauces like velouté or jus, or serves as the liquid component in risotto or braised preparations.

Tips and Tricks

Optimize Flavor and Clarity

• Cold Water Start: Always begin with cold water to allow gradual extraction of proteins and collagen.
• Consistent Temperature: Maintain a steady 185–190°F simmer. Fluctuations cause uneven flavor and can cloud the stock.
• Proper Ratio: For best results, maintain roughly 1 pound of bones per quart of water. This ratio yields balanced concentration without excessive gelatin.
• Do Not Stir: Agitation introduces cloudiness. Instead, skim frequently and keep the liquid calm.
• Avoid Aluminum Pots: Stainless steel or heavy-bottomed stockpots are ideal. Aluminum can impart metallic undertones during long simmers.

Customization Techniques

• Roasted Stock: For deeper flavor and darker color, roast bones and vegetables at 425°F until well-browned before simmering. Deglaze the roasting pan with water and add the fond to the pot.
• White Stock (Fond Blanc): Blanch bones to remove impurities, omit roasting, and use a minimal vegetable profile for delicate sauces or consommé.
• Brown Stock (Fond Brun): Roast both bones and vegetables, incorporating tomato paste for a richer, caramelized result suitable for demi-glace.

Handling and Storage Safety

• Chill quickly using an ice bath to avoid bacterial growth. The “2–4 rule” applies: reduce the temperature below 70°F within 2 hours and below 40°F within 4 hours.
• Never cool large volumes at room temperature. Divide into smaller containers to speed chilling.
• When reheating, bring to at least 165°F to ensure food safety.

Culinary Applications

• Sauce Work: Use as the base for classic sauces such as velouté, suprême, or fine herb jus.
• Soups and Consommés: The clarity and clean flavor make it ideal for refined soups or clarified broths.
• Braised Dishes: Substitute for water or wine reductions to enrich stews, braised poultry, or vegetable ragouts.
• Grain Dishes: Use as the cooking liquid for risotto, pilaf, or couscous to infuse subtle savory depth.

Recipe Variations

• Herb-Forward Stock: Add fresh parsley, dill, and bay leaf in the final hour of simmering for a lighter aromatic profile.
• Asian-Inspired Broth: Include ginger slices, scallions, and a splash of rice wine for a versatile base suitable for noodle soups.
• Vegetable-Enriched Stock: Incorporate parsnips, turnips, or fennel for enhanced sweetness and complexity.
• Pressure Cooker Method: Reduce total cooking time to 45 minutes under high pressure for a condensed flavor similar to long-simmered stock.
• Light Stock (Court Bouillon Style): Simmer for only 1.5–2 hours for a delicate, lightly flavored stock suitable for poaching.

Frequently Asked Questions

How can I achieve the clearest possible stock?
Start with clean bones, cold water, and consistent low heat. Skim frequently during the first hour. Avoid stirring once impurities begin to coagulate. For ultimate clarity, strain through a double layer of cheesecloth or clarify later into a consommé using an egg white raft technique.

Why does my stock taste bitter?
Bitterness typically results from overcooking aromatics, particularly onions or leeks, or from scorching bones before simmering. Limit simmer time to 5 hours and ensure vegetables are added only after initial impurities are removed. If using tomato paste for brown stock, roast it briefly to develop sweetness before adding.

Can I include chicken meat with the bones?
Yes, including raw or roasted chicken parts adds richness, but avoid excessive meat—too much can muddy the flavor. A ratio of 75% bones to 25% meat yields an ideal balance between clarity and body.

Should I season stock with salt?
It depends on intended use. Professional practice favors unsalted stock, allowing control when reducing or seasoning sauces. For home use, a minimal amount of kosher salt can enhance flavor without limiting flexibility.

How can I store and reuse chicken fat (schmaltz)?
After refrigeration, the solidified fat layer can be lifted off and stored separately. Render it gently and use it for sautéing vegetables or enriching matzo balls or gravies. Properly stored, it keeps up to one month in the refrigerator.

Summary

A properly simmered chicken stock is the backbone of refined cuisine. Through controlled temperature, precise ratios, and careful handling, it delivers clarity, depth, and versatility unmatched by commercial alternatives. Investing time in this classic technique rewards every dish that follows with a professional touch of craftsmanship and flavor integrity.

Classic Simmered Chicken Stock for Refined Cooking

Recipe by Joseph HudsonCourse: Cooking

Servings

4

servings

Prep time

15

minutes

Cooking time

4

hours 

10

minutes

Calories

300

kcal

Ingredients

• 5 lbs chicken bones (backs, necks, wings)

• 5 quarts cold water

• 2 medium onions, quartered (unpeeled)

• 2 large carrots, cut into 2-inch pieces

• 3 celery stalks, cut into 2-inch pieces

• 1 head garlic, halved

• 1 leek, chopped (optional)

• 1 bouquet garni (parsley stems, thyme, bay leaf)

• 10 black peppercorns

• 1 tsp kosher salt (optional)

Directions

• Rinse chicken bones under cold water; optionally blanch to remove impurities.
• Place bones in a stockpot and cover with 5 quarts of cold water.
• Bring slowly to a simmer (185–190°F). Skim surface impurities for 30 minutes.
• Bring slowly to a simmer (185–190°F). Skim surface impurities for 30 minutes.
• Simmer gently, uncovered, for 4–5 hours without stirring, skimming as needed.
• Strain through a fine-mesh sieve lined with cheesecloth. Discard solids.
• Cool quickly in an ice bath, then refrigerate. Remove fat layer once solidified.
• Store refrigerated up to 5 days or frozen up to 3 months.

Joseph Hudson

Joseph Hudson has been raising chickens for over 15 years. In 2018, he completed the Agriculture & Natural Resources program at Mt. San Antonio College. He currently raises over 1400 chickens on his 7.5-hectare farm. He keeps sharing his experience on raising healthy and happy chickens on Chicken Scratch The Foundry.