This Homemade Chicken Stock recipe is essential in French cuisine, offering a robust, savory base that enriches soups, sauces, and a variety of dishes. The stock gets its depth from fresh chicken bones combined with aromatic vegetables like carrots, leeks, and celery. With a simple Bouquet Garni of herbs, this stock develops a complex flavor […]
Make sure that the chicken bones are fresh, pink, and shiny. Remove the excess fat from the bones. Rinse them under cold running water for 10 minutes. Strain the bones.
Peel the carrot, and wash and cut the vegetables into 1 inch thick cubes. Prepare the ; place the bay leaves, thyme, parsley and black peppercorns, on a piece of cheesecloth. Fold it into a small bundle and tie it with a double knot.
In a , heat the butter and vegetable oil at low temperatures. Add the small Mirepoix of vegetables. Sweat for 10 minutes on low heat. Add the chicken bones, Bouquet Garni, and salt. Cover with cold water.
Make sure that all the ingredients are covered with the liquid. Stir and bring to a boil on high heat. When the stock boils, reduce the heat and . After 5 minutes, skim the surface of the stock to remove any foam/scum. Continue to cook for about 2 hours, frequently skimming excess foam and grease from the surface.
This recipe connects to Stock Making Fundamentals — learn the technique step by step in the video lessons.
Skim often and never let a stock boil hard — a gentle simmer is what keeps it clear and full of flavor. If you'd like to go deeper, Stock Making Fundamentals covers this in full.
If you'd ever like hands-on guidance for your own kitchen or restaurant, I also offer 1-on-1 coaching through OCS, or you can reach me directly for consulting at 911ChefEric.com.
Recipes come out right when you understand the method. Chef Eric’s courses teach the foundations step by step — knife skills, stocks, soups and classic French technique — with video lessons and short quizzes. Not sure where to start? OCRS™ will build your roadmap in five questions.
