Homemade Chicken Stock is the perfect way to use up leftover chicken bones. It gives you the best tasting broth and it couldn’t be easier to make!
You’ll just need a leftover chicken carcass (from a roast chicken), onion, carrots, celery, and parsley. Then cover with water and let simmer away.
INGREDIENTS
Stock
• 1 large yellow onion, unpeeled
• 3-inch piece fresh ginger, unpeeled
• 7 pounds bony chicken parts such as back, wings, and necks
• 1½ tablespoons kosher salt
• 1½ ounces light brown palm sugar or 2 tablespoons light brown sugar
Makes about 5½ quarts
1. Preheat the oven to 350°F. Place the onion and ginger on a rimmed baking sheet and roast for about 1 hour, until the onion is soft and beginning to ooze. Remove from the oven and let the onion and ginger cool until they can be handled. Peel the onion and cut it in half. Slice the unpeeled ginger into ¼-inch-thick coins.
2. While the onion and ginger are roasting, blanch the chicken bones: To ensure the pot is large enough to blanch the bones without boiling over, put the bones in the pot and add water to cover by 1 inch. Then remove the bones, set aside, and bring the water to a boil.
3. When it is at a rolling boil, add the bones, return the water to a boil and boil for 3 minutes. Drain the bones into a colander and rinse under cold running water. Rinse the pot and return the rinsed bones to the pot.
4. Add the onion halves, ginger slices, salt, sugar, and 8 quarts of freshwater to the pot and bring to a boil over high heat, skimming off any scum that forms on the surface. Lower the heat so the liquid is at a gentle simmer and simmer for 4 hours, skimming as needed to remove any scum that forms on the surface.
5. Remove the pot from the heat and, using a spider or a slotted spoon, remove and discard the large solids. Strain the stock through a fine-mesh sieve into a large container, let sit for a few minutes (or refrigerate overnight), then skim most of the fat from the surface (leave some, as it gives the stock a better flavor and mouthfeel). Season to taste with salt.
6. Use immediately, or let cool completely, then transfer to practical-size airtight containers and refrigerate for up to 3 days or freeze for up to 3 months.