Stock Making

For a well-bodied stock, the ratio is 2:3. 2 parts bones to 3 parts water. Just weigh your bones and multiply that amount by 1.5 and that is how much water you need. Vegetables are completely optional and I usually leave them out but they can really enhance the flavor of your stock. Check out the Vegetable Broth recipe to get a better idea of what you can add.

Cooking is done low and slow by first bringing everything up to a boil in a large stockpot and then backing the heat down to a simmer for 6-8 hours. This process can be sped up in a pressure cooker set to high for just 1 hour.

Finally, you can discard the bones and strain the stock. I think a handkerchief in a sieve works best for a clean, sediment-free stock. If you want to remove the fat, use a fat separator or chill the stock and spoon out the solidified fat. Just be sure to save it and use it for stir-frys or roasted potatoes.


Americans eat about 8 billion chickens a year. With that many birds being roasted, braised, grilled, and fried, there is no excuse to not be making chicken stock regularly in your house. The next time you’re at the grocery store pick up some bone-in chicken and save those bones. Just like vegetable scraps, save the bones in your freezer until you have about two pounds. Or, do what I do when I need to make chicken stock in a hurry, get some chicken feet. Those ugly things are delicious when turned into stock. Regardless, here is how to make a rich, healthy, beautiful chicken stock:



Raw VS Roasted
Using bones that have never been cooked results in a lighter chicken flavor. It pairs well with creamy soups and a Japanese double-broth Dashi.

You can either roast the bones yourself or use bones that have already been cooked. To roast yourself, toss the bones with a light coating of oil and spread them on a sheet pan. Roast in the oven at 450° F, turning every 5 minutes until golden brown. About 15-20 minutes.