Homemade Chicken Stock Harry Caray's
Elevate your cooking game with Harry Caray's Homemade Chicken Stock, a rich and flavorful base that's essential for creating restaurant-quality soups, sauces, and dishes at home. Made with wholesome ingredients like whole chicken, aromatic vegetables, fresh herbs, and a hint of garlic, this stock is slowly simmered for hours to draw out deep, complex flavors. The inclusion of unpeeled onions adds a golden hue, while bay leaves and peppercorns infuse a subtle spice. Whether you're a seasoned chef or a home cook, this classic recipe is easy to follow and a true testament to the art of slow cooking. Perfect for freezing and meal prep, this homemade chicken stock will become your kitchen's most versatile secret weapon.
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Ingredients
- 2 lbs whole chicken or chicken carcasses
- 2 pieces yellow onion, halved (unpeeled)
- 3 pieces carrots, roughly chopped
- 3 pieces celery stalks, roughly chopped
- 4 cloves garlic cloves, smashed
- 2 pieces bay leaves
- 0.5 bunch fresh parsley (a small handful)
- 4 sprigs fresh thyme sprigs
- 1 tablespoon whole black peppercorns
- 16 cups cold water
- 0 as needed kosher salt (optional, to taste)
Directions
Step 1
Prepare your ingredients: If using a whole chicken, remove giblets. For chicken carcasses or bones, trim any excess fat. No need to peel the onion for extra depth of color and flavor.
Step 2
In a large stockpot, add the chicken or chicken carcasses, onions, carrots, celery, garlic, bay leaves, parsley, thyme, and peppercorns.
Step 3
Pour in the cold water until all the ingredients are fully submerged. Bring the pot to a boil over medium-high heat.
Step 4
Once the water reaches a boil, reduce the heat to low. Skim off any foam or impurities that rise to the surface with a spoon to ensure a clear stock.
Step 5
Allow the stock to simmer gently on low heat, uncovered, for 3-4 hours. Adjust the heat as needed to maintain a low simmer.
Step 6
After simmering, carefully strain the stock through a fine-mesh sieve or cheesecloth into a large bowl or another pot. Discard the solids.
Step 7
Let the stock cool to room temperature. Then refrigerate it for a few hours or overnight. Skim off the solidified fat layer on top if desired.
Step 8
Season with salt to taste (optional), and your stock is ready to use! Store in airtight containers in the refrigerator for up to 5 days or in the freezer for up to 3 months.
Nutrition Facts
| Serving size | (5339.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2428.2 |
| Total Fat 125.7g | 0% |
| Saturated Fat 34.8g | 0% |
| Cholesterol 798.3mg | 0% |
| Sodium 1612.4mg | 0% |
| Total Carbohydrate 56.2g | 0% |
| Dietary Fiber 16.4g | 0% |
| Total Sugars 19.9g | |
| Protein 255.3g | 0% |
| Vitamin D 362.9IU | 0% |
| Calcium 1006.1mg | 0% |
| Iron 21.1mg | 0% |
| Potassium 4181.7mg | 0% |
Source of Calories