Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Frank Stitt's Chicken Stock 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 9, 2018 Print Rate It Share Share Tweet Pin Email Yield: 6 quarts Use this chicken stock to make Butter Bean-and-Mint Pilaf from chef Frank Stitt's "Bottega Favorita" cookbook. Ingredients 4 pounds chicken bones (backs, wings, necks), rinsed and excess fat removed 1 tablespoon canola or grapeseed oil 2 onions, quartered 5 carrots, peeled and cut into 2-inch pieces 3 ribs celery, cut into 2-inch pieces 1 cup mushroom stems (optional) ½ head unpeeled garlic (halved horizontally) 2 sprigs fresh thyme 2 sprigs fresh parsley 2 to 3 bay leaves 1 teaspoon coarse salt 6 black peppercorns Directions Preheat oven to 400 degrees. Place chicken bones in a roasting pan, drizzle with the oil, and toss to coat. Transfer roasting pan to oven and roast, 15 to 20 minutes, until lightly colored. Add onions, carrots, celery, mushrooms, if desired, and garlic; roast, turning chicken and vegetables occasionally, until bones are golden brown, about 30 minutes more. Transfer bones and vegetables to a large stockpot and add 40 cups cold water. Pour off any excess fat from roasting pan. Add a splash of water to pan and scrape up browned bits from the bottom and into the stockpot. Bring to a simmer over medium-high heat. Skim fat that has risen to the surface and reduce heat to low. Place thyme, parsley, and bay leaf in a piece of cheesecloth; tie with kitchen twine to enclose. Add cheesecloth packet to stock, along with salt and peppercorns. Simmer gently for 2 to 3 hours, skimming occasionally and adding more water as necessary to keep bones covered. Prepare an ice-water bath; set aside. Strain stock through a colander into a large container. Let bones and vegetables drain thoroughly before discarding. Strain stock again through a fine-mesh or cheesecloth-lined strainer into a container set in the ice-water bath. Let cool, stirring occasionally. Cover stock and transfer to refrigerator. When stock has chilled, remove any fat from surface. Cook's Notes Stock will keep 3 to 4 days, refrigerated. After 4 days, bring stock to a boil and reduce to a simmer; simmer for 3 minutes. Refrigerate up to 3 days more. Or keep frozen up to 3 months. Rate it Print