White chicken stock, in which neither the chicken nor the aromatics are roasted first, may be the most versatile of all stocks. It's also incredibly easy to make, leading to a deeply flavorful stock, using a method and ingredients that are as easy and accessible as possible. Requiring a minimal investment of time and effort, this stock will upgrade any dish or sauce you make much more reliably than the store-bought variety.
Why It Works
- Diced aromatics infuse more flavor into the broth than the larger pieces often used in stock.
- Unflavored gelatin improves the body of stocks made with parts of the chicken that are less collagen-rich.
- Keeping the stock at a very gentle simmer eliminates the need for skimming: Just fine-strain when the stock is done, and the quality won't be compromised.
Read more: How to Make the Best Chicken Stock
- Yield:Makes about 3 quarts (2.8L)
- Active time: 15 minutes
- Total time:1 hour 45 minutes, excluding chilling time
- 4 to 8 pounds (1.8 to 3.6kg) chicken parts, such as wings, bones, breasts, and legs (see note)
- 4 quarts (3.8L) water
- 2 large yellow onions, diced
- 4 large carrots, diced
- 4 large celery ribs, diced
- 8 crushed medium cloves garlic
- 2 large sprigs parsley (see note)
- 2 packets unflavored gelatin, dissolved in 1/2 cup (120ml) cold water (optional; see note)
Combine chicken, water, onions, celery, garlic, and parsley in a large stockpot and bring to a simmer over low heat. Lower heat, maintaining a very gentle simmer, and cook for 1 hour 30 minutes. Strain stock through a fine-mesh strainer, let cool, then transfer to containers and refrigerate until completely chilled, about 6 hours. Skim off and remove any fat and scum on the surface. Refrigerate for up to 5 days or freeze for up to 6 months. If stock is thin even after being fully refrigerated, add optional gelatin solution to stock and bring to a boil until fully dissolved, then refrigerate or freeze.