Quickest Chicken Stock

Quickest Chicken Stock is a time-efficient recipe that yields a flavorful and versatile stock while also providing you with a whole cooked chicken to use in other dishes. In just 40 to 60 minutes, you can create a clear and clean-flavored stock that can be used as a base for soups, sauces, and more. This method allows you to make the most of a whole chicken, ensuring no part goes to waste. Let’s dive into the recipe and discover how to make this convenient and delicious Quickest Chicken Stock.

Makes: 12 cups

Time: 40 to 60 minutes

INGREDIENTS:

• One 3- to 4-pound chicken
• 1 large onion, roughly chopped (no need to peel)
• 1 large carrot, roughly chopped
• 1 celery stalk, roughly chopped
• 1 bay leaf
• Several sprigs of fresh parsley (optional)
• Salt and freshly ground black pepper

INSTRUCTIONS:

1. If desired, cut the chicken into pieces for faster cooking. You can refer to page 648 for guidance on how to cut the chicken.
2. In a large pot, combine the chicken, onion, carrot, celery, bay leaf, and parsley (if using). Add 14 cups of water and turn the heat to high.
3. Bring the mixture to just about a boil and then reduce the heat to a gentle simmer. You should see a few bubbles rising at a time. Skim any foam that accumulates on the surface.
4. Cook the stock, skimming occasionally, until the chicken is cooked through. The cooking time can range from 30 to 60 minutes, depending on the size of the chicken and whether it is cut into pieces.
5. Once the chicken is cooked, remove it from the pot along with the solids. Reserve the cooked chicken for other recipes and discard the remaining solids.
6. Strain the stock, pressing on the meat and solids to extract as much liquid as possible. Season the stock with a sprinkle of salt and freshly ground black pepper.
7. Use the chicken stock immediately in your desired recipe or refrigerate it (skimming off any hardened fat from the surface) and use it within 3 days. Alternatively, you can freeze the stock for up to 3 months.

TIPS FOR QUICK CHICKEN STOCK:

• For a fuller-flavored stock, you can use turkey or duck instead of chicken. Substitute 3 to 4 pounds of chicken parts, preferably wings, thighs, and legs. Cook the stock for at least 1 hour, but no more than 2 hours. Discard all the solids after straining.
• If you want a clearer stock, strain it through a fine-mesh sieve or cheesecloth to remove any remaining particles.
• Adjust the seasoning of the stock according to your preference. Taste and add more salt and pepper if needed.
• After refrigerating the stock, the fat may solidify on the surface. Skim off any hardened fat before using or freezing the stock.
• Label and date your containers when storing the stock in the refrigerator or freezer for easy identification later on.
• Freeze the stock in smaller portions, such as ice cube trays or freezer bags, to have ready-to-use amounts for different recipes.

Enjoy the convenience and flavor of Quickest Chicken Stock, which provides you with a tasty stock and a whole cooked chicken. With this versatile stock on hand, you can elevate your culinary creations and add depth to your dishes. Waste no part of the chicken and savor the convenience of homemade stock in your favorite recipes.