Ultimate chicken stock

This is the ultimate chicken stock recipe. After tasting this, any store-bough stock will taste like garbage (because it is).

This stock is used in the Ultimate chicken soup recipe.

Tools

• 1 large pot
• 1 ladle
• 1 pair of tongs

Ingredients

• 4 medium carrots
• 6 large and thick celery stems
• 1 leek stem
• 1 big turnip
• 1 head of garlic
• 1 large white onion
• Olive oil
• 1 whole chicken
• Some amount of white wine
• A few sprigs of thyme
• A few sprigs of parsley
• A handful of whole peppercorns
• A couple of bay leaves

Ingredient Preparation

• Chop your carrots, leek, and turnip in similarly sized pieces.
• Cut the garlic head in half.
• Cut the onion head in quarters.
• Carve a whole chicken, preserving all the scraps.

Directions

1. Brown all your chicken scraps (only the scraps) in you large pot using the olive oil.
2. Add your chopped vegetables: carrots, leek, turnip, garlic and onion and let them brown as well.
3. Add your herbs: thyme, parsley, peppercorns, and bay leaves.
4. Add water and some amount of white wine to fill your pot.
5. Let simmer from 4 to up to 12 hours.
6. Remove impurities that form on the surface of the water with a ladle.

F.A.Q.

Why no salt?

The stock should be neutral. Add the salt when preparing something else (like soup).

References

This recipe is based on these 3 excellent YouTube videos, combining the best of each in order to make the ultimate chicken stock:

• Stock & Chicken Noodle Soup | Basics with Babish
• Chicken soup 101
• 4 Levels of Chicken Soup: Amateur to Food Scientist | Epicurious