Chicken Stock or Broth

Great stock or broth is the key to any good soup. Stock and broth are very similar, stock is made with bones and broth is made with meat and bones – use this recipe as a guideline to make either.

I suggest saving all your bones and meat scraps in a bag in the freezer until you have enough to make stock, even cooked bones. Feel free to mix them, the most complex and satisfying stocks / broths contain a variety of meat and bones - pork, beef, chicken and turkey all together taste great!

5 pounds chicken bones, or chicken pieces, rinsed well
(or beef, or pork, or ham, or turkey, or a combination)
20 cups cold water
2 carrots, chopped
2 onions, chopped
2 stalks celery, cut into 2-inch pieces
1 stalk leek, cleaned, sliced into 2-inch pieces
3 sprigs fresh Italian parsley
1 sprig fresh thyme
2 bay leaves
1 tsp whole black peppercorns
1 tsp Kosher salt
6 whole cloves or a sliced stalk of lemongrass
1 thumb ginger, sliced
3 cloves garlic, smashed

Place the chicken bones in a stockpot and cover with the cold water. Bring to a boil, skimming the fat and foam from the surface of the stock.

Add the remaining ingredients. Reduce the heat to medium-low and simmer uncovered for at least 2 hours, reducing to taste. Note: the stock will probably need more salt, but it’s best to wait until you turn the stock into soup.

Cool slightly and strain the stock into a container and store in the refrigerator for up to 1 week or freeze up to 1 month. Makes about 16 cups.