AI-ChickenStock

The everyday workhorse · a clean, neutral base

~3 qt · 15 min

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3–4 lb chicken parts — backs, wings, necks, or a cut-up bird
1 onion, quartered (skin on)
2 carrots, chunked
2 celery stalks, chunked
4 garlic cloves, smashed
1 bay leaf
1 tsp black peppercorns
few parsley & thyme sprigs
~4 qt cold water, to cover

Cold-water start. Put the chicken in a big pot and cover with cold water. Starting cold draws more flavor out of the bones than dropping them into hot water.
Skim as it heats. Bring to a bare simmer and skim the gray foam that rises — that's what keeps the stock clear.
Add the vegetables. Onion, carrot, celery, garlic, bay, peppercorns, and herbs. Keep it at a whisper of a simmer.
Simmer low, 2–3 hours. Don't stir and don't boil — both cloud it. Top up with water if the bones peek out.
Strain & cool. Pour through a fine sieve; discard the solids. Cool it fast (an ice bath or shallow pans).
Degrease. Chill and lift off the solid fat cap, or blot the surface. Leave it unsalted so it fits any recipe.

Steps — tap one to keep your place

1. Cold-water start. Put the chicken in a big pot and cover with cold water. Starting cold draws more flavor out of the bones than dropping them into hot water.

2. Skim as it heats. Bring to a bare simmer and skim the gray foam that rises — that's what keeps the stock clear.

3. Add the vegetables. Onion, carrot, celery, garlic, bay, peppercorns, and herbs. Keep it at a whisper of a simmer.

4. Simmer low, 2–3 hours. Don't stir and don't boil — both cloud it. Top up with water if the bones peek out.

5. Strain & cool. Pour through a fine sieve; discard the solids. Cool it fast (an ice bath or shallow pans).

6. Degrease. Chill and lift off the solid fat cap, or blot the surface. Leave it unsalted so it fits any recipe.

Low salt — salt at the end and taste as you go; broth, cheese, and canned goods already bring salt.