Bittman Basics

How to Make Great Chicken Stock

It’s a life skill worth mastering

Photos: Romulo Yanes

Yes, from scratch. Yes, you can do it. Yes, it will be worth the work.

If you’re going to go through the effort, go big: Making a big batch of chicken stock is only marginally more difficult than making a small one. Double the recipe — or make as much as you can, in the largest pot you have — then divide the stock among small containers to keep in the freezer.

If you have leftover cooked pasta, noodles, rice, or even more vegetables, you can stir them into the soup in step 6 and cook the soup just long enough for them to heat through (a minute or two) and serve right away.

Left, separating the meat from the bones: Wait until the chicken is fairly cool. Breaking the carcass apart is a messy but easy job, and it’s the only way to get the good stuff. Right, Chopping cooked chicken into bite-sized pieces: You’ll need about 2 cups for the soup. The leftovers are good for making chicken salad or whatever else you’d like.

Left, Straining chicken soup: Press every bit of juice from the vegetables and anything else in the strainer. The stock will become a little cloudy, but it’ll also be more flavorful. Right, Skimming fat from soup or stock: Tilt a large spoon into the liquid to get the fat but not the stock. If you have time, put it in the fridge for several hours and remove the fat when it hardens.

Chicken Stock and Chicken Noodle Soup

Time: 1½ to 2½ hours, mostly unattended
Makes: 4 servings (plus extra chicken)

Ingredients

• 1 3–4 pound chicken, whole or in parts