Basic Chicken Stock Recipe | James Beard Foundation
Basic Chicken Stock “This basic chicken stock should be light in flavor and texture.
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Cooking tools:
- Stockpot
- Cold water tap
- Fine-mesh strainer
- Colander
- Ladle
- Cheesecloth
- Stove
- Refrigerator
- Freezer
- Airtight container
- Measuring cup
- Chef's knife
- Cutting board
- Sea salt shaker
- Kitchen scale
- Spoon
Ingredients
- 6 pounds chicken bones (necks and backs), preferably pastured
- 1 pound chicken feet, preferably pastured (optional)
- 4 quarts filtered water, cold
- Water for rinsing and/or blanching
- 2 quarts ice cubes
- 1/2 pound white onions, cut into large dice
- 1 pound leeks, dark green parts removed, cut into large dice
- 1/2 pound carrots, cut into large dice
- 4 sprigs thyme
- 4 sprigs flat-leaf parsley
- 1 bay leaf
- 8 black peppercorns
- Sea salt to taste
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