Go To Chicken Stock

Preparation

This is a very simple (and relatively quick) chicken stock that will blow any store-bought versions away. We like to use a mix of chicken parts (necks, wings, and/or feet) that have a good amount of collagen, which add body to the stock, or you can ask your butcher for leftover whole chicken carcasses; they’ll likely have a some on hand that they’ll give away sell to you for cheap. For a darker, more robust stock, use leftover roast chicken carcasses or roast your bones first in a 400° oven, then brown the vegetables in some oil before adding the roasted bones and water.

*This recipe originally ran stateside on HexClad.com.

1. In a HexClad 12QT/12 L Hybrid Stockpot, combine the chicken, onions, carrots, celery, garlic, parsley and bay leaf.
2. Add the water and bring to a steady simmer over medium heat. Partially cover, lower the heat to maintain a very gentle simmer and cook for 1½ to 2 hours, removing any foamy scum from the surface with a fine-mesh strainer or spoon.
3. Let the stock cool to room temperature. (You can speed up the process by setting the pot in a sink and filling it with cold water and ice cubes.) Transfer to containers and refrigerate for up to 4 days or freeze for up to 6 months.