by Jennifer Perillo
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A&M's Testing Notes:
Expand CollapseJennifer Perillo's Notes:
ExpandSalt & freshly ground pepper, to taste Ask a question about this ingredient
3 pounds bone-in, skin-on, chicken thighs, Ask a question about this ingredient
1 tablespoon extra virgin olive oil Ask a question about this ingredient
1 medium onion, quartered Ask a question about this ingredient
4 carrots, peeled & sliced Ask a question about this ingredient
3 garlic cloves Ask a question about this ingredient
2 celery stalks, sliced Ask a question about this ingredient
handful of flat-leaf (Italian) parsley Ask a question about this ingredient
Season the chicken with salt and pepper. Heat the olive oil in a large stockpot. Season chicken with salt and pepper and brown in small batches, being careful not to overcrowd pan. Transfer browned chicken to a deep bowl or dish.
Ask a question about this stepAdd onion, carrots, celery, and garlic and saute over medium-high heat, until lightly golden, 2 to 3 minutes. Add the chicken back to the pot, along with the parsley and bay leaf. Pour in 6 cups of cold water and bring to a boil. Reduce to a simmer and cook for one hour.
Ask a question about this stepSkim fat from surface of stock. Using tongs or a large slotted spoon, remove chicken from the pot and set aside. Pour stock through a fine strainer, and discard vegetables and herbs. Let chicken cool, then remove meat from bones to use for soup or chicken salad if using stock for a later use; store chicken in a covered container in the refrigerator for up to 2 days. Divide stock in to smaller containers and let cool completely before covering and storing in refrigerator or freezer.
Ask a question about this stepWow, you both brought such a fun, enthusiastic energy to this little 'ol recipe for stock. I'm so glad you were both happy with the final taste test. Thank you so very much for such lovely, well-thought and detailed comments.
I didn't need stock, but I had a package of backs and necks in the freezer from my last visit to the butcher, and could not help myself. (I have a condition, OCD (obsessive cooking disorder) with which you may be familar.) I made this while preparing supper, letting it simmer while we ate, then cooled it in a bath of ice-cold tap water from the Sierras (our water source, which at this time of year is all snow runoff, and needs no ice!!). This stock is excellent. I forgot to put in the bay leaf, and except for that, and using the backs instead of thighs, I closely followed your instructions. This recipe is simple and straightforward; I will make stock again this way, for sure. Two thumbs up. ;o)
I like this recipe because you sweat the aromatics first. I would never put a raw onion into a pot of water. Ever. Even when cooked for several hours, it gives a hard edge to the finished product. I also like that you don't use peppercorns, which make any stock taste bitter. And I really like that the stove-top simmering time is only an hour. I'm going to continue to make stock the way I always do, but if I am ever in a jam without stock in the freezer but needing some in a hurry, I will do it this way! ;o)
I arrived home from LA and needed a quick supper. Hadn't checked your stock overnight in the fridge.Shaved off layer of fat and had this beautiful, jellied stock. Made veggie risotto (lamb chops for husband) plus sauteed baby Swiss chard greens from market.
Jennifer, I was lucky enough to grab your recipe to test. A reply email from food52 encourages feedback - mine was 4 'E" s - easy, economical, excellent and a push for Editors' Pick. It was my pleasure - came at the end of a long day when I really didn't want to cook but had this "to do". It's a keeper. As I said in my review, I stuck to your recipe, used organic veggies and parsely from the garden before the gophers get it. Brava!
I'm into using chicken thighs but never thought to brown them - thanks for a great tip. The more I hang around food52 the more I learn!
This is a great recipe for when you don't have that whole chicken carcass and need stock. Thanks JP -- I'm sure I will be using this recipe many times in the future!