Martha Stewart Basic Chicken Stock

Martha Stewart Basic Chicken Stock is a clear, golden homemade stock with 5 pounds of chicken parts, carrots, celery and onions that comes together in 2 hours 10 minutes. Save this simple make-ahead stock recipe for weeknight dinner soups, Sunday dinner risotto or holiday gravy, because it's freezer-friendly.

Boil the chicken parts alone first and skim off the foam and fat before any vegetables go in. Skip that and the impurities cloud the pot, so the stock turns murky instead of clear and golden.

Martha waits to add the carrots, celery, onions and peppercorns until the chicken has boiled and been skimmed, which keeps the stock clean. She also strains it through cheesecloth without pressing on the solids, so no cloudy bits end up in the final pot.

Martha Stewart Basic Chicken Stock

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Course: SoupCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

10

minutes

Cooking time

2

hours 

Calories

45

kcal

A bare simmer lets the chicken bones and vegetables slowly flavor the water, giving a clear golden stock with a rich body. Once it chills overnight, the fat rises and lifts right off the top.

Ingredients

• 5 pounds assorted chicken parts (backs, necks, legs, and wings), rinsed
  

• 2 medium carrots, peeled and chopped into 2-inch lengths
  

• 2 celery stalks, chopped into 2-inch lengths
  

• 2 medium onions, peeled and cut into quarters
  

• 2 dried bay leaves
  

• 1 teaspoon whole black peppercorns
  

Directions

• Boil the chicken: Place 5 pounds of rinsed chicken parts in a stockpot with about 3 inches of room above them. Add enough water to cover by 1 inch, about 3 quarts, then bring it to a boil over medium-high heat, skimming the fat and impurities that rise to the top with a ladle.
• Add vegetables and spices: Add 2 chopped carrots, 2 chopped celery stalks, 2 quartered onions, 2 bay leaves and 1 teaspoon whole black peppercorns. Reduce the heat to a bare simmer, where bubbles just gently break the surface, then cook for at least 1 1/2 hours and up to 4 hours, skimming often.
• Strain the stock: Set a cheesecloth-lined sieve over a large heatproof measuring cup, bowl or pot. Pour the stock through without pressing on the solids, then discard them.
• Skim and store: Skim off the fat if you're using the stock right away. Otherwise, cool it completely, even in an ice-water bath, then pour it into airtight containers. Refrigerate for at least 8 hours so the fat rises and you can lift it off before using.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, Olicity grade 90 cheesecloth, Cuisinart fine mesh strainer set. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different mix of chicken parts?

Yes, any mix of backs, necks, wings, legs or even feet works, so use what you have. For extra flavor, add up to 1 1/2 pounds of breasts or thighs, since the meat gives the stock more depth.

How long does homemade chicken stock keep?

In the fridge it keeps for up to 3 days, and in the freezer for up to 3 months. Leave at least 1/2 inch of headspace in each container, because the liquid expands as it freezes.

Which vegetables should I avoid in the pot?

Skip starchy ones like potatoes and squash, plus strong ones like cabbage, broccoli and radishes, since they change the flavor and cloud the stock. Leek greens, parsnips and herb stems are all fine, and white or yellow onions work better than sweet or red ones.

Can I make the stock without boiling the chicken first?

If you're short on time, you can toss everything in the pot together. The stock won't be quite as clear, though, because the fat and foam don't get skimmed off before the vegetables go in.

Why did my stock turn out cloudy?

Boiling too hard is the usual cause, since it emulsifies the fat and impurities into the liquid. Keep it at a bare simmer and skim often, then strain without pressing on the solids.