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This is what I call my chicken base stock. It works as a base for turkey gravy, sauces, etc 🦃 There’s just so many things you can use it for especially during the holidays so it is perfect to have on hand. Through the year, it’s great for things like chicken noodle soup but I will warn you that it is a bit thicker than your regular broth! Normally I make it with just chicken but during the holidays I add in the turkey neck since I have one on hand.
Why You’ll Love Chicken Base Stock
Making your own homemade Chicken Base Stock is so much better than buying it from the store because you are working with higher quality ingredients, there is more depth to the flavor because of longer simmering times, and it has more nutrients because of the collagen from the bones. It just can’t be replicated commercially and it will make your holidays just that much more special. You also make this chicken stock recipe days ahead so you’re not stressing the day of. You can even freeze it in ice cube trays if you want it to keep longer!
How To Prepare Chicken Base Stock
🍗 Preheat your oven to 350℉. Place the chicken in a baking sheet along with the garlic. Roast at 350℉ for 15-20 minutes and the flip the chicken to skin side down and continue to roast for another 15-20 minutes. You want the fat to render. Remove the skin from the chicken and return the skin to the oven at 300℉ to continue rendering the fat and crisping up, about 20 more minutes. Keep the schmaltz (chicken fat) from this chicken base stock recipe for your gravy!
🥕 Chop the carrot, shallot, fennel, onion and celery into pretty small pieces. The smaller the pieces the more flavor they will release.
🌿 Add them to a preheated stainless steel pot with some olive oil. Don’t rush this process, let them brown for at least 30 minutes. Add the thyme, rosemary, peppercorns and white wine vinegar and then let it reduce by half. Add vinegar and soy sauce.
🥘 Add the chicken to the pot and top it off with water. Add the parsley and the crisped up skin. Cover and let simmer for 4-6 hours, adding some water in the middle of the process.
🧊 Strain your finished chicken base stock, let cool and then store in an airtight container in the fridge for up to 7 days or freeze for a few months. A great way to freeze it is to put it in an ice cube tray and when it is frozen put in an air tight container in the freezer.
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Substitutions for Chicken Base Stock
- For a vegan option, substitute the chicken with nutritional yeast and dried mushroom.
- You can use turkey bones instead of chicken if you’d prefer. During the holidays I also use the turkey neck to make my stock!
Variations for Chicken Base Stock
- Spicy Variation: Add whole chili peppers or a dash of cayenne to your pot to simmer all day.
- Smoky Variation: Add smoked paprika, chipotle peppers or a dash of liquid smoke for more of a smoky twist.
- Turmeric Variation: For warm earthy notes, add some turmeric and ginger.
🔥Chef Nadia’s Tip🔥
When making chicken stock, it is always good to use wine or vinegar to release the minerals from the bones.
Recipes That Use Chicken Base Stock
Common Questions
Schmaltz is rendered (clarified) chicken (or goose) fat.
A mirepoix is a combination of diced vegetables cooked together to create a flavor base.
Keep this chicken base stock in an airtight container in the fridge and it will last about 7 days or the freezer for 3 months.
You certainly can! You can freeze it in ice cube trays, small containers or ziplock bags (laid flat) for up to three months.
Chicken Base Stock
Equipment
- 1 pot
- 1 knife
- 1 cutting board
Ingredients
- 2 bone-in & skin on breasts
- 2 bone-in & skin on thighs
- 3 celery ribs
- 2 carrots
- 1 garlic head
- 2 thyme sprigs
- 1 rosemary sprig
- ¼ cup soy sauce
- 1 tbsp black peppercorns
- 1 onion
- 2 shallots
- ½ parsley bunch
- 1 cup white wine
- 1 tsp white wine vinegar
- 1 fennel head
Instructions
- Preheat your oven to 350℉. Place the chicken in a baking sheet along with the garlic. Roast at 350℉ for 15-20 minutes and the flip the chicken to skin side down and continue to roast for another 15-20 minutes. You want the fat to render. Remove the skin from the chicken and return the skin to the oven at 300℉ to continue rendering the fat and crisping up, about 20 more minutes. Save your schmaltz (chicken fat) for the gravy.
- Chop the carrot, shallot, fennel, onion and celery into pretty small pieces. The smaller the pieces the more flavor they will release.
- Add your mirepoix to a preheated stainless steel pot with some olive oil. Don't rush this process, let them brown for at least 30 minutes. Add in thyme, rosemary, peppercorns and white wine vinegar. Let it reduce by half. Add vinegar and soy sauce.
- Add the chicken to the pot and top it off with water. Add the parsley and the crisped up skin. Cover and let it simmer for 4-6 hours, adding some water in the middle of the process. Strain.
- Place in an airtight container and store in the fridge for up to 7 days or you can freeze it for a few months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
