Tips & Techniques: How to Make Chicken Stock

Chef Tom shows you how to make chicken stock with a twist, he grills the chicken breastbone beforehand to add another depth of flavor to the finished stock.

Grilled Chicken Stock Recipe

Ingredients

• 1 chicken carcass
• 4 cups onions, diced
• 2 cups celery, diced
• 2 cups carrots, diced
• 1 bunch parsley, stems only
• 6 sprigs thyme
• 1 tbsp whole black peppercorns
• 2 bay leaves
• 2 1/2 gal cold water

Instructions

Grill the carcass on all sides to get some char on the chicken.

Combine all ingredients in a large stock pot.

Bring to a simmer on the stove top and reduce the heat. Cook over medium-low heat until the liquid is reduced by half.

Line a mesh strainer, or colander, with cheesecloth. Pour the stock through the strainer. Discard the solids.

Cool the stock to room temperature in a large container, with as much surface area as possible. Chill in the fridge, then transfer to a storage container.