Hearty Chicken Stock
A simple, rich chicken stock recipe from Asmund’s kitchen at The Burly Earl—made with love, patience, and honest ingredients.
Ingredients
- Place all ingredients in a large stockpot and cover with cold water.
- Bring to a gentle simmer over medium heat.
- Skim off foam and fat "the raft" every few minutes until the surface stays clear.
- Reduce heat to low and simmer uncovered for 2–3 hours.
- Strain through a fine mesh sieve discard solids.
- Cool and refrigerate or freeze for later use.
Instructions
- Place all ingredients in a large stockpot and cover with cold water.
- Bring to a gentle simmer over medium heat.
- Skim off foam and fat ("the raft") every few minutes until the surface stays clear.
- Reduce heat to low and simmer uncovered for 2–3 hours.
- Strain through a fine mesh sieve, discard solids.
- Cool and refrigerate or freeze for later use.
Notes
- For richer flavor, roast the chicken bones and vegetables at 400°F for 20–30 minutes before simmering.
- Let the stock cool before storing. Keeps for up to 5 days in the fridge or 3 months in the freezer.
- Skimming the raft early keeps the stock clear and clean-tasting—Asmund never skipped it.