You are here: Home » Recipes » 60-Minute Chicken Stock 60-Minute Chicken Stock Recipe by Our Cookbook Collection Yield The secret to this stock is browning the chicken in the pot before adding water. PrintEmail 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. Ingredients Kosher salt and freshly ground black pepper3 pounds bone-in and skin-on chicken thighs1 tablespoon extra-virgin olive oil1 medium onion, cut into quarters4 carrots, sliced2 celery stalks, sliced3 cloves garlic Handful of fresh flat-leaf parsley1 dried bay leaf Instructions 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).