The BEST Chicken Stock
This is the ULTIMATE recipe for the liquid gold that is chicken broth. The TL;DR: Clean and dry chicken. Cut gash in feet “palms.” Coat chicken and veggies in oil and corn syrup. Roast at 400°F for 50 minutes or until chicken is golden brown. Add chicken and water to stockpot and simmer for 2 hours. Add aromatics and simmer for 45 minutes. Strain and enjoy.
Servings: 4 people
Equipment
- stock pot at least 12 quarts
- 1 skimmer
Ingredients
Chicken
- 6 lb chicken racks/bones
- 1 lb chicken wings
- 5-6 chicken feet
Vegetables
- 1 carrot cut to 1 inch chunks
- 2 celery ribs cut to 1 inch chunks
- 1 onion cut to 1 inch chunks
Rub
- 2 tbsp neutral oil e.g. vegetable, canola, peanut
- 2 tbsp corn syrup or milk powder
Herbs and Spices
- 2 bay leaves
- 5 garlic cloves
- 5-10 whole peppercorns
- 1 thumb ginger optional
- 1 star anise optional
Etc
- 2.5 litres water
Instructions
- Prepare chicken. Preheat oven to 400°F. Make a deep cut into the chicken feet palms. Remove fat, internal organs, and bloody bits from your chicken racks. Wash racks, wings, and feet. Dry well.
- Roast chicken and vegetables. Coat chicken and vegetables with oil and corn syrup. Lay everything in a single layer across 2 baking pans. Roast for 50 minutes, flipping once in the middle, or until both sides of chicken are golden brown. Pour out rendered oil and reserve for another use (keeping it in can muddy your stock).
- Simmer - without aromatics. In a stockpot, add water and roasted chicken. Bring to a boil, then reduce to a gentle simmer. Simmer for 2 hours. Optional: occasionally skim scum off the top.
- Simmer - with aromatics. Add herbs, spices, and roasted vegetables. Simmer for 1 more hour.
- Strain and enjoy! Strain your stock using a strainer or cheesecloth (or both). Sip and say “ahh!”
- Skim the fat (optional). Once the stock cools and the fat has congealed at the top, take a spoon and skim off as much fat as desired.