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–+ servings

Chicken Base Stock

By: Nadia Aidi
|
Servings: 4 servings
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.
Prep 30 minutes
Cook 6 hours 30 minutes
Total 7 hours
A plastic container with lid holding chicken base stock with the date written on it.

Equipment

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

Calories: 432kcal, Carbohydrates: 15g, Protein: 39g, Fat: 23g, Saturated Fat: 6g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 9g, Trans Fat: 0.2g, Cholesterol: 143mg, Sodium: 999mg, Potassium: 922mg, Fiber: 4g, Sugar: 6g, Vitamin A: 5394IU, Vitamin C: 14mg, Calcium: 91mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info