Smoked Chicken Stock
15m prep 4h cook 4h ready
This smoked chicken stock is made from the carcass of a smoked chicken, yielding a deeply flavorful base for soups and stews. It freezes well and keeps for months.
Ingredients
- 4.73 L water
- 1 carcass from a 4- to 5-pound smoked organic chicken
- 3 celery cut into thirds
- 2 carrots cut into thirds
- 1 onion quartered
- 1 bunch fresh parsley including stems or just stems if you used the leaves
- 1 head garlic unpeeled and cut in half crosswise
- 10 sprig fresh thyme
- 14.8 ml whole black peppercorns
- 2 bay leaves
Nutrition (per serving, estimated)
Estimated based off 8 of 10 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 756 mg
- Iron: 9.65 mg
- Magnesium: 206 mg
- Phosphorus: 461 mg
- Potassium: 2773 mg
- Zinc: 4.16 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 4.73 L water
- 1 carcass from a 4- to 5-pound smoked organic chicken
- 10 sprig fresh thyme
- 14.8 ml whole black peppercorns
- 2 bay leaves
Prepare
- 3 celery, cut into thirds
- 2 carrots, cut into thirds
- Quarter 1 onion
- 1 bunch fresh parsley, including stems or just stems if you used the leaves
- 1 head garlic, unpeeled and cut in half crosswise
Let's Cook
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Step 1.
In a large pot over high heat, place 5 quarts water, the smoked chicken carcass, celery (cut into thirds), carrots (cut into thirds), quartered onion, parsley (including stems), halved garlic head, thyme sprigs, whole black peppercorns, and bay leaves. Ensure the water just covers the chicken and vegetables; add more water if needed.
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Step 2.
Bring the pot to a boil, then reduce the heat to maintain a gentle simmer. Cover the pot, leaving a small opening for steam to escape, and simmer for 4 hours.
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Step 3.
After 4 hours, strain the stock through a fine colander into a large bowl or pot. For best results, strain a second time through a very fine colander to remove any remaining solids.
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Step 4.
Chill the strained stock in the refrigerator overnight. The next day, remove any solidified fat from the surface. Transfer the stock into quart-size containers. Use within a couple of days or freeze for up to several months. Note: The stock may become gelatinous when chilled; this is normal and will liquefy when reheated. If too thick, thin with water. Do not add salt; season when using the stock in recipes.
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