60-Minute Chicken Stock
The secret to this stock is browning the chicken in the pot before adding water.
This has all the depth of flavor you'd expect from a long-simmered homemade stock, yet it's ready in just about an hour.
- Kosher salt and freshly ground black pepper
- 3 pounds bone-in and skin-on chicken thighs
- 1 tablespoon extra-virgin olive oil
- 1 medium onion, cut into quarters
- 4 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic
- Handful of fresh flat-leaf parsley
- 1 dried bay leaf
- Season the chicken thighs with salt and pepper to taste. Heat the olive oil in a 4-quart stockpot over medium-high heat. Place the chicken skin-side down into the pot and cook in batches until nicely browned, about 5 to 7 minutes, without crowding the pan (you may need to do this in batches). Turn over and cook the other side until browned, 3 to 5 more minutes. Transfer the chicken to a deep bowl.
- Add the onion, carrots, celery, and garlic to the pot and cook over medium-high heat until lightly golden and fragrant, 2 to 3 minutes. Return the chicken to the pot, along with the parsley and bay leaf. Add 6 cups of cold water and bring to a boil. Reduce heat to low—the stock should bubble gently—and cook for 40 minutes.
- Using tongs or a large slotted spoon, remove chicken from the pot and set aside. Pour the stock through a fine-weave strainer lined with cheesecloth. Discard the vegetables and herbs.
- Let the chicken cool, then remove the meat from the bones and store it in a covered container in the refrigerator for up to 2 days. Divide the stock into small containers and let it cool completely before covering and storing in the refrigerator for up to 3 days, or in the freezer for up to 2 months.
Makes 1 1/2 quarts
Reprinted with permission from Jennifer Perillo’s Homemade with Love (Running Press, 2013).