New York Times Chicken Stock Recipe

One of the great joys of roasting a chicken is turning the bones into stock. This simple golden elixir, a real panacea for life’s ailments, starts with a leftover carcass from a roasted chicken, one you’ve already eaten and picked the meat off of. What you’re going for here isn’t clarity in looks or flavor, as you might with a traditional French stock. Instead, this version is deeply fortified with alliums, bay leaves, peppercorns and a touch of turmeric for earthy depth and spiced savoriness. This stock is great to cook with, but also tastes excellent sipped straight from a mug like tea.

110 calories; 7 grams fat; 2 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 2 grams polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 9 grams protein; 131 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Rich Chicken Stock

For convenience I used a store-bought roast chicken and make stock every week. The quality of the stock entirely depends on the quality of the chicken. The stock made with chicken from my local grocer doesn’t hold a candle to the stock from a Whole Foods roast chicken. (Haven’t tried Costco.). I don’t have an Instant Pot so I use my crockpot on low for 12 hours. It gets every bit of goodness out of the bones. Great taste and great nutrition.

I just freeze every leftover bone, roasted or not, coming through my kitchen. Same goes for veggie scraps. This way a pressure cooker enables you to produce even small quantities of individually blended stocks in a small amount of time. I just made 0, 5 litres of duck, star anise and orange stock as base for a sauce.

I love chicken noodle soup and at the age of 90 years, this is how I make it. I buy a quart of the highest priced chicken broth, add one carrot, one stalk celery, one half of a diced onion, one clove of garlic, salt and pepper. Boil together for 35 minutes, add a small amount of chicken base as needed and serve with cooked chopped angel hair. Very easy to make and enjoy.

What Exactly Is In Store Bought Chicken Stock?

I keep a ziplock bag in freezer at all times to save chicken bones. When the bag fills I put them in the Instant Pot at max manual time along with celery, clippings, onion, ginger, black peppercorns, sea salt and turmeric.. You can't mess this up. I then cool it and remove some of the fat. I always have some in refrigerator and freeze the rest.

The most important thing when chicken stock is to simmer it with the top OFF, otherwise the fat emulsifies and can't be removed. Simmer with the top off or only partially covered, strain, let cool and refrigerate overnight. In the morning, the fat will be a congealed layer that can be easily scooped off with a spoon. I've been trying to teach my friend Sophie this method, but to no avail.

I found life- (or at least soup-) changing advice in another NYT recipe: leave the onion skin on to color the broth. Simple and amazing! I also favor fresh parsley as the stock simmers.

Homemade Chicken Stock Recipe

When I make chicken stock I cook it with the top off, as others have suggested, refrigerate overnight, uncovered and then remove the fat layer. While it is still somewhat jelled I spoon some into a heavy ice cube tray that I use just for this project. When the tray is frozen I pop the cubes into a heavy plastic bag and store in the freezer for when I need just a little flavorful broth.

I use this method often to make stick from our leftovers. But if I’m feeling fancy or under the weather, I find the best stock is made using the same method when I ask our butcher for chicken backs. They make a richer stock. If you buy your meat from a butcher, I strongly recommend backs as a substitute.

Break the leg and wing bones to access the tasty marrow. Place a towel over one bone and break in two with a blow from the thick edge of a heavy knife. Towel keeps the bones from flying across kitchen. Repeat, add to stock pot.

Chicken Soup With Lime And Avocado Recipe

I often keep stock in my freezer during cold months. This past year I've learned that a couple of pulverized anchovies in place of adding more salt is a rich method of creating a tastier base. Simmer the stock this way and slowly add pre cooked dark meat and chopped onion. (celery is too strong for my taste.) Toast ripped crust of peasant bread in a pan with good olive oil and chopped garlic. Rough chop parsley mix in with cooling crusts, flotilla the liquid and serve, then smile.

I have some ice cube trays that make 1/4 cup cubes. I use them to freeze stock like this so I can add a bit to whatever I'm easily and know the volume.

One thing I was surprised to not see was to pre chill the stock in an iced water bath before putting it into the refrigerator. It is a lot of thermal mass that is prone to bacteria growth while waiting the refrigerator to get it to a safe temp.

Chicken Congee Recipe

I made this in the pressure cooker, and left the onion skins on per the advice of another commenter. Something tasted off to me... No idea what went wrong. Next time I'll try the stovetop method.

I wait until I have 4 chicken carcasses and multiply by 4. I also add the following 8 celery stalks 8 large carrots

Followed this recipe closely and it resulted in a very satisfying, full bodied, and deeply flavorful broth. My family loved it and I am inspired by it. Thank you NYT!

Best Instant Pot Chicken Noodle Soup Recipe

This made beautiful, fragrant, tasty stock. I'll make it again. I notice a number of comments about how to remove fat from the finished stock. I would never think to do this. Beyond aesthetic reasons (clarifying the stock or soup that you make from it) or reducing fat content for its own sake, is there any other advantage to this?

The secret to my broth is a turnip and a small piece of parsnip in addition to an onion, a carrot, and usually a stalk of celery. The root vegetables add lovely depth to the flavor. I only use bay leaf with beef broth and rarely include garlic. As for herbs, I sometimes use parsley and sometimes a big bunch of dill. I will try the turmeric in my next broth!

I used a carcass of a Whole Foods chicken and made this on the stove. The resulting broth, after 3 hours of simmering, was bland. I have made stock many times and am not sure how to improve this recipe.

Arroz Con Pollo Recipe

Best chicken stock ever. I add a carrot, celery stalk, maybe a potato, but the turmeric really makes this first-rate. Another excuse to buy and roast a Murray’s chicken from the Chatham Berry Farm.

I’ve made stock many times with raw chicken bones and it always turns out fine. But using a roasted chicken carcass is so easy and efficient (whether I’m using the meat for the soup, or doing something else entirely with the stock). I’ve made this recipe 5 or 6 times now and I love it.

Although I was a professional chef I was never able to make a satisfying chicken stock until I found this recipe. It is genius and I don't even know why. Now I roast chicken just to have the carcass!

Thai Inspired Chicken Meatball Soup Recipe

I use a Bell and Evans Roaster for dinner, then save the carcass for soup. I find Bell and Evans tastes better, makes a better broth than a rotisserie or any other brand.

The roast chicken that preceded this stock was absolutely delicious. The stock is also extremely tasty-- though despite generally oversalting everything, I actually wish I had added less than the recommended amount of salt, and adjusted after. No matter, I added some citrus and a little water and it's perfect again. Will be doing this for every chicken I make!

I found the salt in this recipe to be a bit too much, I’d cut it by half next time and season to taste when it’s done

Pressure Cooker Brown Chicken Stock Recipe

I bought a good quality roasted chicken last week that had been labeled “Moroccan spiced ” and used the carcass for this stock. It had incredible flavor and we finished it in one day, between mugfuls and broth with pasta. Today I’m trying it with a more typical store-roasted bird and am curious about how I will like it without the Moroccan seasoning, and whether that seasoning actually penetrated to the carcass.This recipe for an intense, lovely chicken stock is full of deep flavors and provides a perfect base for soup. Feel free to use leftover bones from roast chicken, but at least half of the bones should be raw. Ask your butcher for feet,