Hamdi Saidani Bobby Flay’s Chicken Stock is made with chicken bones, Spanish onions, celery, carrots, olive oil, bay leaves, peppercorns, parsley stems, thyme, salt, and pepper. This hearty chicken stock recipe creates a rich base for soups or stews that takes about 4 hours and 45 minutes to prepare and can serve up to 8 people.
Ingredients Needed:
- 4 pounds chicken bones, chopped
- 3 large Spanish onions, quartered (skin left on)
- 1/2 head celery, coarsely chopped
- 2 large carrots, coarsely chopped
- 3 tablespoons olive oil
- Salt and freshly ground black pepper
- 2 bay leaves
- 1/4 cup whole peppercorns
- Small bunch flat-leaf parsley, stems only
- 6 sprigs fresh thyme
How To Make Chicken Stock?
- Preheat the oven: Preheat oven to 450°F / 230°C.
- Prepare the ingredients: Combine chicken bones, onions, celery, and carrots in a large roasting pan; toss with olive oil and season lightly with salt and pepper.
- Roast: Roast in the oven until the bones and vegetables are a rich golden brown, about 30 to 40 minutes.
- Transfer to stockpot: Transfer the bones and vegetables to a large stockpot. Add 12 cups / 2.8 liters of cold water and the remaining ingredients, and bring to a boil over high heat.
- Simmer: Reduce the heat to medium and simmer for 4 hours, skimming the scum that rises to the top with a ladle every 20 minutes.
- Strain the stock: Remove from heat and strain through a mesh strainer into a clean pot.
- Reduce: Place back on the stove over high heat and cook until reduced by half.
- Store: Use immediately or let cool to room temperature, cover, and refrigerate or freeze until ready to use.
Recipe Tips:
- Roast for Rich Flavor: Make sure to roast the chicken bones and vegetables until they turn a deep golden brown. This step adds a lot of rich flavor to your stock, so don’t rush it!
- Use Cold Water: Always start with cold water when you add the roasted bones and vegetables to the stockpot. Cold water helps extract more flavor from the bones, giving you a deeper, richer stock.
- Skim the Scum: Skim off the scum (foam) that rises to the top every 20 minutes while simmering. This will keep your stock clear and prevent any unwanted bitter taste.
- Simmer, Don’t Boil: Keep the stock at a gentle simmer, not a rolling boil. Boiling too hard can make the stock cloudy and can break down the ingredients too quickly, affecting the final flavor.
- Reduce for Intensity: After straining, cook the stock down by half. This concentrates the flavor, making it richer and more intense. You can always dilute it later if needed!
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover chicken stock cool to room temperature. Then, pour it into an airtight container and store it in the refrigerator. It will keep for up to 4-5 days.
- Freeze: Let the chicken stock cool completely before pouring it into freezer-safe containers or ice cube trays. Freeze for up to 3 months. To thaw, place the container in the refrigerator overnight.
- Reheat: Pour the chicken stock into a pot and heat over medium heat. Stir occasionally until the stock is steaming and hot. This usually takes about 5-10 minutes, depending on the amount.
Nutrition Facts
Serving Size: 1 cup (240 ml)
- Calories: 86
- Total Fat: 2.9 g
- Saturated Fat: 0.8 g
- Cholesterol: Not specified
- Sodium: Approximately 14% of the daily value
- Potassium: 5% of the daily value
- Total Carbohydrate: 8.5 g
- Dietary Fiber: Not specified
- Sugars: Not specified
- Protein: 6 g
Try More Bobby Flay Recipe:
- Bobby Flay Tortilla Soup
- Bobby Flay Corn Chowder
- Bobby Flay Clam Chowder
- Bobby Flay Chicken Noodle Soup
- Bobby Flay Chicken Soup
Bobby Flay Chicken Stock
Description
Bobby Flay’s Chicken Stock is made with chicken bones, Spanish onions, celery, carrots, olive oil, bay leaves, peppercorns, parsley stems, thyme, salt, and pepper. This hearty chicken stock recipe creates a rich base for soups or stews that takes about 4 hours and 45 minutes to prepare and can serve up to 8 people.
Ingredients
Instructions
- Preheat the oven: Preheat oven to 450°F / 230°C.
- Prepare the ingredients: Combine chicken bones, onions, celery, and carrots in a large roasting pan; toss with olive oil and season lightly with salt and pepper.
- Roast: Roast in the oven until the bones and vegetables are a rich golden brown, about 30 to 40 minutes.
- Transfer to stockpot: Transfer the bones and vegetables to a large stockpot. Add 12 cups / 2.8 liters of cold water and the remaining ingredients, and bring to a boil over high heat.
- Simmer: Reduce the heat to medium and simmer for 4 hours, skimming the scum that rises to the top with a ladle every 20 minutes.
- Strain the stock: Remove from heat and strain through a mesh strainer into a clean pot.
- Reduce: Place back on the stove over high heat and cook until reduced by half.
- Store: Use immediately or let cool to room temperature, cover, and refrigerate or freeze until ready to use.
Notes
- Roast for Rich Flavor: Make sure to roast the chicken bones and vegetables until they turn a deep golden brown. This step adds a lot of rich flavor to your stock, so don’t rush it!
Use Cold Water: Always start with cold water when you add the roasted bones and vegetables to the stockpot. Cold water helps extract more flavor from the bones, giving you a deeper, richer stock.
Skim the Scum: Skim off the scum (foam) that rises to the top every 20 minutes while simmering. This will keep your stock clear and prevent any unwanted bitter taste. - Simmer, Don’t Boil: Keep the stock at a gentle simmer, not a rolling boil. Boiling too hard can make the stock cloudy and can break down the ingredients too quickly, affecting the final flavor.
- Reduce for Intensity: After straining, cook the stock down by half. This concentrates the flavor, making it richer and more intense. You can always dilute it later if needed!
Bobby Flay Chicken Stock