Traditional Chicken Stock
By America's Test KitchenPublished on August 24, 2009
Yield
Makes about 2 quarts
Ingredients
Before You Begin
Long-cooked traditional stock is easy to prepare (you can do it in just a couple of steps) but requires five hours of cooking time. If you would rather not stand over the stove ad brown parts, this method is ideal. The stock tastes more like boiled chicken than our quick chicken stock, which has the flavor of sauteed chicken. Most of our tasters preferred the quick stock ever so slightly. If you have a large pot (at least 12 quarts), you can double this recipe.
Instructions
- Place the chicken and water in a large stockpot over medium-high heat, using a mesh skimmer to remove any foam that rises to the surface. Once the stock reaches a boil, reduce the heat, and simmer gently for 3 hours. Continue to skim foam occasionally.
- Add the onion, salt, and bay leaves and simmer for another 2 hours.
- Strain the stock; discard the solids. Before using, defat the stock. The stock can be refrigerated in an airtight container for up to 2 days or frozen for several months.
Yield
Makes about 2 quartsIngredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Before You Begin
Long-cooked traditional stock is easy to prepare (you can do it in just a couple of steps) but requires five hours of cooking time. If you would rather not stand over the stove ad brown parts, this method is ideal. The stock tastes more like boiled chicken than our quick chicken stock, which has the flavor of sauteed chicken. Most of our tasters preferred the quick stock ever so slightly. If you have a large pot (at least 12 quarts), you can double this recipe.
Instructions
- Place the chicken and water in a large stockpot over medium-high heat, using a mesh skimmer to remove any foam that rises to the surface. Once the stock reaches a boil, reduce the heat, and simmer gently for 3 hours. Continue to skim foam occasionally.
- Add the onion, salt, and bay leaves and simmer for another 2 hours.
- Strain the stock; discard the solids. Before using, defat the stock. The stock can be refrigerated in an airtight container for up to 2 days or frozen for several months.
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