The Ultimate Homemade Chicken Stock
The Ultimate Homemade Chicken Stock: Rich, Flavorful, and Nutritous
Ingredients
- 1 large carrot, roughly chopped
- 1 large leek, can substitute a whole onion, cut into 3-4 pieces
- 3 celery stalks, cut in half
- 1 garlic bulb, cut in half
- 1 lbs chicken feet
- left over bones from 2 whole chickens, keep and freeze the bones when you roast a chicken
- 10 peppercorns
- 10 coriander seeds
- 2 bay leaves
- parsley sprigs
- 1 tsp thyme leaves or a few thyme sprigs
- 1 tbsp kosher salt, preferably diamond crystal
Equipment
- 1 large pot 10 liters or larger
- 1 large bowl or 2nd large pot
- 1 vegetable peeler
- 1 knife
- 1 pasta strainer or large fine mesh sieve
Instructions
- Wash the vegetables well. Leeks can be particularly sandy. Peel the carrots.
- Cut the vegetables into large pieces as described in the ingredients section.
- Place the pot on the burner.
Put all of the ingredients into the pot.
Cover with 8 liters of water.- Turn on the heat to high and bring the water to a boil.
- Once boiling, lower the heat so that it is a rapid simmer/light boil.
- Cook the stock for 4 hours.
The liquid should reduce in half over this time. Turn off the heat.- In a large bowl or another large pot, place the pasta strainer or large fine mesh sieve.
- Using a smaller fine mesh sieve or slotted spoon, remove the vegetables and place them in the pasta strainer/large fine mesh sieve. Broth will slowly drain from the vegetables into a bowl.
- Continue doing this until all of the large pieces are removed.
- Once drained, clear out the vegetables from the strainer/sieve.
Place the strainer back on top of the large bowl/large pot and pour the broth through to remove any of the remaining pieces. The broth should be debris free.
You now have a strained homemade broth ready for use.
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