Basic Chicken Stock | Serious Eats
The Ingredient List:
1.800 gram chicken parts, such as wings, bones, breasts, and legs
16 cups of water
2 large yellow onions, diced
4 large carrots, diced
4 large celery ribs, diced
8 crushed medium cloves garlic
2 large sprigs parsley (see note above)
2 packets unflavored gelatin dissolved in 1/2 cup cold water (optional)
OR 1/2 ratio:
900 gram chicken,
8 cups of water,
1 whole large onion,
2 large diced carrots,
2 ribs of celery,
at least 4 cloves garlic,
and a nice bunch of parsley.
1.Combine chicken, water, onions, celery, garlic, and parsley in a large stockpot and bring to a simmer over low heat. (The plain boiled diced aromatics tasted the best to me and my fellow tasters, producing a stock that was both clean and flavorful.)
Lower heat, maintaining a very gentle simmer, and cook for 1 hour 30 minutes.
Strain stock through a fine-mesh strainer, let cool, then transfer to containers and refrigerate until completely chilled, about 6 hours.
Skim off and remove any fat and scum on the surface.
Refrigerate for up to 5 days or freeze for up to 6 months.
If stock is thin even after being fully refrigerated, add optional gelatin solution to stock and bring to a boil until fully dissolved, then refrigerate or freeze.
Chicken, water = 1:2 ratio by weight.
How to Make The Best Chicken Stock | Serious Eats