Bobby Flay Chicken Stock Recipe
Making a Bobby Flay Chicken Stock Recipe is a game changer. This Bobby Flay Chicken Stock Recipe adds deep flavor to meals.
Equipment
- Large Stock Pot
- Sharp Chef Knife
- Fine mesh strainer
- Large Ladle
- Storage Containers
- Cutting board
Ingredients
- 5 lbs CHICKEN bones
- 2 large ONIONS
- 3 large CARROTS
- 3 stalks CELERY
- 1 bunch THYME
- 2 whole BAY LEAVES
- 1 tbsp PEPPERCORNS
- 6 quarts WATER
Instructions
- Prepare the Ingredients Wash all your vegetables very well under cold water. Chop the onions, carrots, and celery into large chunks. Do not worry about making them look perfect.
- Fill the Stock Pot Place the chicken bones into your large stock pot. Add the chopped vegetables on top of the bones. Toss in the thyme, bay leaves, and peppercorns now.
- Add the Cold Water Pour cold water over everything in the pot. The water should cover the ingredients by two inches. Cold water helps keep the stock very clear.
- Simmer the Stock Place the pot on the stove over medium heat. Bring the liquid to a very gentle simmer. Do not let it reach a rolling boil.
- Skim the Surface Watch for gray foam rising to the top. Use a spoon to skim this foam away. This step makes your stock taste very clean.
- Cook Slowly Let the stock simmer for about four hours. The house will start to smell like roasted chicken. Check the water level every hour or so.
- Strain the Liquid Turn off the heat when the time is up. Pour the liquid through a fine mesh strainer. Discard the soggy bones and the soft vegetables.
Notes
➔ Always start with cold water for a clear stock.
➔ Never boil the stock because it makes it cloudy.
➔ Use a mix of backs, necks, and wing bones.
➔ Leave onion skins on for a dark golden color.
➔ Skim the fat often to keep the flavor light.
➔ Cool the stock quickly before putting it in fridge.
➔ Do not add salt until you use the stock.
➔ Add a splash of cider vinegar to pull minerals.
➔ Roast the bones first for a deeper brown color.
➔ Keep the heat very low for the best results.