Classic Italian Chicken Stock - Rich Homemade Broth
This traditional Italian chicken stock creates a rich, golden broth perfect for soups, risottos, and sauces. The recipe uses aromatic herbs bundled as bouquet garni and whole vegetables to build deep flavor through slow simmering. The addition of chicken wings and backs provides excellent gelatin for body. This versatile stock serves as the foundation for countless Italian dishes and can be frozen for future use.
Ingredients
- 1 onion, unpeeled
- 2 flat-leaf parsley sprigs
- 1 tarragon sprig
- 1 thyme sprig
- 1 bay leaf
- 10 whole black peppercorns
- 2 pounds assorted chicken parts for soup, including wings and backsturkey parts1:1poultry
similar flavor profile
- 2 celery ribs with leaves, rinsed and cut into chunks
- 3 carrots, scrubbed and cut into large chunks
- 1 teaspoon salt
Instructions
- 1
Stud the onion with cloves and place in soup pot
- 2
Tie parsley, tarragon, and thyme together with kitchen string and add to pot
- 3
Wrap bay leaf and peppercorns in cheesecloth and tie with string to make bouquet garni, add to pot
- 4
Rinse chicken pieces and add to pot along with celery and carrots
- 5
Cover ingredients with cold water and add salt
- 6
Bring to rolling boil and skim foam and scum from surface as it rises
- 7
Let boil for several minutes, then lower heat and simmer for several hours
- 8
Check periodically to skim more foam and add water if needed to keep ingredients submerged
- 9
Line colander with damp cheesecloth and strain stock, pressing down on solids
- 10
Discard solids and chill stock covered in refrigerator
- 11
Remove solidified fat from top by scraping with spoon
- 12
Serve as clear soup, with vegetables or noodles, or freeze for future use
Tips
Use chicken wings and backs for the best gelatin content and richest flavor in your stock.
Skim foam regularly during the first hour of simmering to ensure a clear, clean-tasting broth.
Chill the stock completely before removing fat - it will solidify and lift off easily with a spoon.
Good to Know
Refrigerate for up to 3 days or freeze for up to 3 months in portions.
Can be made up to 3 days ahead and refrigerated, or frozen for longer storage.
Serve hot as clear soup or use as base for other soups, risottos, and sauces.
Common Mistakes
Don't skip skimming foam or the stock will be cloudy and taste off.
Avoid boiling vigorously throughout cooking or the stock will become cloudy.
Substitutions
similar flavor profile
FAQ
Can I use a whole chicken instead of parts?
Yes, but using wings and backs gives better gelatin content. A whole chicken works but may not yield as rich a stock.
How long will this stock keep frozen?
Properly stored chicken stock will keep in the freezer for up to 3 months. Freeze in ice cube trays or small containers for easy portioning.
Can I pressure cook this stock instead?
Yes, pressure cook on high for 90 minutes with natural release. The flavor will be similar but may lack some depth from the longer simmer.