Alton Brown Chicken Stock Recipe

This Alton Brown Chicken Stock Recipe is a rich and deeply flavorful base, which uses raw chicken parts and aromatic vegetables. It’s a classic, foolproof recipe, ready in about 11 hours and 30 minutes.

Alton Brown Chicken Stock Recipe Ingredients

• 4 pounds raw chicken parts, including necks and backs
• 1 large onion, quartered
• 4 carrots, peeled and halved
• 4 stalks celery, halved
• 1 leek, white part only, cut in half lengthwise
• 10 sprigs fresh thyme
• 10 sprigs fresh parsley, with stems
• 2 bay leaves
• 8 to 10 whole black peppercorns
• 2 cloves garlic, peeled
• 2 gallons cold water

How To Make Alton Brown Chicken Stock

1. Prepare the ingredients: Place chicken parts, onion, carrots, celery, leek, herbs, garlic, and peppercorns into a 12-quart stockpot.
2. Add water and heat gently: Set an open steamer basket on top of the ingredients and pour in 2 gallons of cold water. Heat on high until bubbles start to rise—do not boil.
3. Simmer and skim: Reduce heat to medium-low to maintain a gentle simmer. Skim scum from the top with a spoon or strainer every 10–15 minutes during the first hour, then twice an hour for the next 2 hours. Add hot water as needed to keep everything submerged.
4. Simmer for hours: Continue simmering the stock for 6 to 8 hours total.
5. Strain and cool: Strain the finished stock through a fine mesh strainer into another large container, discarding solids. Cool quickly using a cooler of ice or sink full of ice water until the temperature drops below 40°F.
6. Refrigerate overnight: Transfer the cooled stock to the fridge and let sit overnight.
7. Skim fat and store: The next day, remove the solidified fat from the top. Divide stock into quart-size containers with lids.
8. Store or use: Refrigerate for up to 3 days or freeze for up to 3 months. Bring to a boil for 2 minutes before using in recipes.

Recipe Tips

• Can I use rotisserie chicken leftovers?
  You can, but raw bones and parts provide more gelatin and deeper flavor for traditional stock.
• How to avoid cloudy stock:
  Keep the simmer very gentle and avoid stirring. Skimming regularly also helps keep it clear.
• Why add cold water?
  Starting with cold water allows proteins and impurities to rise slowly and be skimmed off for a cleaner broth.
• Do I need to peel the vegetables?
  Peeling carrots is recommended for clarity, but onions and celery can be left as-is for ease.
• What if I don’t have a steamer basket?
  It’s optional—it just helps keep ingredients submerged and evenly cooked.

What To Use Chicken Stock For

Homemade chicken stock is versatile and elevates any dish it’s used in. Try it in:

• Chicken noodle soup
• Risotto or rice pilaf
• Gravy and pan sauces
• Stews and braises
• Mashed potatoes (instead of milk)

How To Store Chicken Stock

Refrigerate: Store in sealed containers for up to 3 days. Reheat to a rolling boil before using.

Freeze: Freeze in quart or cup-sized containers for up to 3 months. Thaw overnight in the fridge or microwave.

Chicken Stock Nutrition Facts

• Calories: 80 (per 1 cup)
• Fat: 4g
• Protein: 7g
• Carbohydrates: 2g
• Sodium: 100mg (varies by added salt)

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I make this in a slow cooker?
Yes, but you’ll need to simmer for 10–12 hours on low. Don’t skip the skimming step early on.

Why does my stock turn to jelly in the fridge?
That’s a good sign! It means your stock is rich in collagen, which adds body and flavor.

Can I reuse the bones for a second batch?
Yes, but the second batch will be lighter. It’s called a remouillage, or “second stock.”

Do I need to roast the chicken parts first?
Not for this recipe. Roasting adds a darker, more roasted flavor, but this version is meant to be clean and light.

Try More Recipes:

• Alton Brown Chicken and Dumplings Recipe
• Alton Brown Blueberry Muffins Recipe
• Alton Brown Swiss Steak Recipe