How to Make Chicken Stock

[Narrator] Making chicken stock.

Chicken stock is a great staple to keep in your kitchen.

It's so easy to make, and you can use it as a rich base

for other soups or sauces.

Homemade chicken stock will give dishes a better flavor

than using prepackaged stock or broth.

Start with four quarts of cold water in an eight-quart pot.

We're adding aromatics that will give the stock flavor:

onions, parsley, celery, carrots, a bay leaf,

black peppercorns, and salt.

Then, add your chicken.

We're using a whole chicken that has been cut up.

It is important to use some bones,

because they add a lot of flavor and body to the stock.

Bring all the ingredients to a boil with the lid on.

Once the stock starts boiling,

a froth or scum will rise to the top.

This contains impurities from the chicken and vegetables,

and it's best to skim them off.

This will give you a cleaner-tasting

and clearer-looking stock.

Use a large spoon or ladle to skim off the froth.

Once most of the froth has been removed,

reduce the heat and simmer the stock, uncovered,

for several hours, until it gets rich and flavorful.

When the stock is done, skim off the oil globules on top

so it won't be greasy.

If you have time before you do this,

let the stock cool to room temperature,

or, better yet, stick it in the freezer for a few hours.

This will make skimming much easier.

The fat will start to harden,

and you can scoop it right off.

Once you've skimmed off the fat,

the stock is ready to be strained.

For safety, be sure the stock has cooled slightly

so you don't burn yourself.

First, remove the bones and large pieces

of meat and vegetables, transferring them

to a fine-mesh sieve set over a large bowl.

Then, ladle the liquid through the sieve.

Using the back of a spoon, gently press on the solids

to extract as much flavor as possible.

Don't press too hard, though,

or the stock will become cloudy.

You can discard the solids.

In order to avoid bacteria growth,

divide the stock into smaller portions

which will cool more quickly.

Refrigerate them immediately.

Don't forget to mark and date your containers.

Stock can be refrigerated for up to one week,

or frozen for up to three months.