A Simple, Slow-Simmered Chicken Stock Recipe for Soups

Gentle heat extracts high amounts of natural gelatin from raw chicken frames. This simple process builds a Classic Clear Homemade Chicken Stock Recipe from Scratch. Raw bones keep the liquid clear and clean. You will get exactly 2 quarts (2 litres) of unsalted base for soups and stews.

Bone selection

Raw chicken carcasses provide an optimal balance of flavor and collagen. Cooked frames from roasted chickens lack the flavor needed for a standard batch. Whole raw chickens do not hold enough flavor for this volume of water. Skin-on cuts like thighs make the liquid greasy and cloudy. Chicken breasts lack sufficient collagen. Wing tips and feet contain high amounts of gelatin. They increase the jelly texture. Giblets carry a strong offal flavor. You should leave them out.

Vegetables and aromatics

Root vegetables such as carrot, celery, and onion give the base a mild hint of natural sugar. Using one tablespoon of apple cider vinegar helps pull nutrients from the bones, and it does this without making the final batch taste sour.

Stock Base

Place the raw chicken frames, root vegetables, herbs, peppercorns, and apple cider vinegar into a large pot that holds 7 quarts (7 litres) or more. Arrange the items carefully without crushing the bones, because doing so will make the liquid cloudy. Pour in 3 quarts (3 litres) of cold tap water to just cover the contents.

Set the stove to medium-high heat. Cloudy foam collects at the top during the initial heat. Remove this foam with a ladle to maintain clarity.

Turn the stove down to low. A rapid boil causes the final product to become murky. Watch for a slight ripple and occasional soft bubbles.

Pour the finished liquid through a fine strainer to catch all the solid pieces.

Measure the strained liquid over low heat. A yield over 2.25 quarts (2.25 litres) requires more reduction. Simmer the strained stock to reduce the volume. A final volume under 2 quarts (2 litres) needs extra water. Pour in plain water to reach the exact mark.

Cooling the liquid

Turn off the heat. Hot liquid placed directly into the refrigerator creates food safety and cooling issues. Divide the hot liquid into smaller containers to accelerate the cooling process. Allow the liquid to reach room temperature on the counter before refrigerating. Cold temperatures force the fat to rise to the top. The fat solidifies into a hard white layer. Gelatin extracted from the bones gives the chilled liquid a thick jelly texture.

Storage & Use

Scrape the solidified fat from the chilled surface to create a clear base for soups. Throw the fat out. Store the clear liquid in the refrigerator for up to 5 days. Keep the portions in the freezer for up to 6 months. One-cup increments simplify measuring for future recipes.

Pour this clear liquid into soups, pot roasts, and thick chilies. Cooking rice directly in the broth lets the grains soak up the savory taste. Since the base has no salt, you can reduce it heavily to build concentrated sauces and a rich jus. Trying the same deep reduction with a commercial base leaves the meal far too salty. When cooking, you can add the chilled jelly straight into warm pans, where it will melt right away. To mimic the sodium amounts found in grocery store versions, dissolve 0.25 tsp of salt into every 1 cup (250ml) of the liquid.