Why This Recipe Works

We wanted a highly practical, dead-simple recipe for a chicken stock that we could use in any cooking application. For the most efficient use of kitchen scraps, we called for any mix of raw or cooked chicken bones, meaning you can easily save bits destined for the waste bin and transform them into culinary gold. We wanted a basic flavor profile, so we opted for just onion for sweetness, garlic for savory bite, and bay leaves for aromatic complexity. Omitting salt meant that we could use the stock in any recipe without worrying about overseasoning. Finally, we found that after just 2 hours of covered cooking on the stovetop, the stock was full-flavored and ready to strain for immediate use or cooling and storing.

Before You Begin

You can use any combination of raw or cooked chicken bones as well as necks, hearts, and gizzards here. Do not include livers, as they will impart a distinct liver flavor to the stock. Rinse the giblets before adding them to the stock to remove any bits of the liver.

Instructions

Combine all ingredients in stockpot or large Dutch oven and bring to simmer over high heat. Reduce heat to low, cover, and simmer for 2 hours.

Strain stock through fine-mesh strainer set over large bowl. Let stock sit for 5 minutes. Using ladle or large spoon, skim fat from surface of stock and discard.TO MAKE AHEAD: After straining stock, let cool until no longer warm (about 2½ hours), then refrigerate until cold. Remove solidified surface fat with spoon. (Skimmed stock can be refrigerated for up to 2 days or frozen for up to 4 months.)