Good Eats Chicken Stock From Alton Brown Recipe

Name: Good Eats Chicken Stock From Alton Brown
Prep time: 20 min
Cook time: 360 min
Total time: 380 min
Yield: Serves 1 or more
Ingredients: Chicken Carcasses; Onion; Carrots; Celery Ribs; Leek; Fresh Thyme; Fresh Parsley; Bay Leaves; Peppercorns; Garlic Cloves; Cold Water

Alton Brown's famously simple yet incredibly flavorful chicken stock recipe! This foolproof method yields a rich, golden broth perfect for soups, sauces, and more. Achieve restaurant-quality stock in your own kitchen with minimal effort. Get ready to elevate your cooking!

Prep Time 20 mins

Cook Time 360 mins

Calories 47 kcal

Protein 2g

Rating 5.0 (5 Reviews)

Good Eats Chicken Stock From Alton Brown

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Good Eats Chicken Stock From Alton Brown

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How to Make Good Eats Chicken Stock From Alton Brown

In a 12-quart stockpot, combine chicken pieces, carrots, celery, onion, garlic, thyme, parsley, peppercorns, and bay leaf.
Add 12 cups of cold water to the pot, ensuring all ingredients are fully submerged.
Bring the mixture to a boil over high heat.
Once boiling, reduce heat to a low simmer, ensuring a gentle bubbling action. Maintain this low simmer throughout the cooking process.
Skim off any foam or impurities that rise to the surface using a spoon or fine-mesh strainer. Do this frequently during the first hour (every 10-15 minutes), then twice per hour for the next 2 hours.
Add more hot water as needed throughout the cooking time to keep the bones and vegetables submerged.
Continue simmering uncovered for 6-8 hours. The longer you simmer, the richer the flavor.
Once simmering is complete, carefully strain the stock through a fine-mesh strainer into a clean 12-quart stockpot or large heatproof container. Discard the solids.
Quickly cool the stock by placing the container in a large cooler filled with ice or in a sink filled with ice water. This prevents bacterial growth. Aim to cool the stock to below 40°F (4°C) within 2 hours.
Once cooled, refrigerate the stock overnight. This allows the fat to solidify on the surface, making it easier to remove.
The following day, remove the solidified fat from the surface of the stock. Store in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months.
Before using, bring the stock to a boil for 2 minutes to ensure it is thoroughly heated.