Chicken stock | Jamie Oliver recipes (2024)

FAQs

How do you make chicken stock taste better? ›

Aromatics: For classic chicken stock, use onion, carrots, celery, and garlic. Herbs: Using a variety of herbs makes the best stock, tasting better than store-bought. I love bay leaves, thyme, parsley, dill, and peppercorns.

Stock is generally made from bones, and broth is generally made from flesh. In both cases, they are often supported with aromatic vegetables, but in the case of stock, left unseasoned for maximum flexibility in recipes, whereas broth will usually contain at least salt and pepper.

Place the chicken carcasses, garlic, vegetables, herbs and peppercorns in a large, deep-bottomed pan. Add 6 litres of cold water and bring to the boil, skim, then turn the heat down to a simmer. Continue to simmer gently for 3-4 hours, skimming as necessary, then pass the stock through a fine sieve.

Cook it too long, though, and you get into a case of seriously diminishing returns. Throughout my testing, I tasted my stocks as they cooked, and I generally found about one and a half hours to be a reasonable endpoint—plenty of time for a flavorful, rich broth, but not so long that it's a major commitment to make it.

Add the vinegar. (It helps draw out nutrients and minerals from the bones into the stock.)

Bring to a boil and reduce to a simmer: Bring to a boil on high heat and reduce to a low simmer. If scum rises to the surface of the pot (this usually happens in the first half hour of cooking), skim off with a large metal spoon. Let simmer uncovered at a low simmer for 4 to 6 hours.

Then add apple cider vinegar, which is added primarily because the acidity breaks down the collagen and makes it more abundant in the broth.

Herbs and Spices: herbs de Provence, bay leaves, whole cloves, whole black peppercorns, and kosher salt infuse the broth with so much flavor. Low-Sodium Soy Sauce: Adds an umami boost to the broth that takes it to the next level.

Make the stock: Into a large stock pot or Dutch oven add the chicken carcass – bones, skin and any random bits. Add the chopped celery, carrots, onion, garlic, thyme, bay leaves, parsley stems and peppercorns if using.

Leave out the liver. There is a slew of chicken stock recipes that call for a chicken carcass or bare chicken bones as the base. In these cases, all you'll need to do is toss all of the ingredients together in a stock pot and follow the cooking directions.

What are the common mistakes in preparing stocks? ›

Know your chicken and veggie to water ratio.

You don't want to dilute your stock, otherwise it will be weak in flavor. Make sure the carcass and veggies are covered by at least an inch or two of water, or between 12-20 cups of water (that's at least 3 quarts or up to 5 quarts).

Most recipes will also recommend adding mushrooms, parsley, thyme, bay leaves, peppercorns, and salt for additional flavor.

A good chicken broth needs carrots and celery. It also needs chicken fat even if you are skimming the far off after the broth cools. If you feel this has been taken care of and still no flavor, try roasting the chicken back bones till golden brown before adding to the broth.

SPICES. 🌶️ For an extra kick in the flavor department, consider tossing in spices for bone broth like ginger, turmeric, cayenne pepper, chili flakes, crushed red pepper flakes, curry powder, coriander, cardamom, nutmeg, allspice, and more! AROMATICS.