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Ina Garten Chicken Stock Recipe

Ina Garten Chicken Stock
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This stock relies on bone-in chicken, classic aromatics, and patient simmering. Nothing fancy, no shortcuts—just time, balance, and careful skimming. The result is a neutral, versatile stock that supports other dishes instead of stealing the spotlight.

Ingredients

Scale

  • 1 whole chicken (4–5 lb), cut into pieces

  • 2 large onions, halved (skins on for color)

  • 4 carrots, cut into large chunks

  • 3 celery stalks, cut into large chunks

  • 2 garlic heads, halved crosswise

  • 1 small bunch fresh parsley

  • 1 tablespoon whole black peppercorns

  • 2 bay leaves

  • Cold water, enough to cover (about 12 cups)

  • Salt, added later if needed (optional)

Instructions

  • Prepare the pot – Place chicken pieces in the stockpot and add cold water to fully cover

  • Add vegetables and herbs – Drop in onions, carrots, celery, garlic, parsley, peppercorns, and bay leaves

  • Bring up slowly – Heat uncovered until it reaches a gentle simmer; avoid a rolling boil

  • Skim patiently – Remove foam and impurities from the surface during the first 20 minutes

  • Maintain a low simmer – Cook for 3½ to 4 hours, keeping bubbles minimal

  • Strain carefully – Lift out solids, then pour stock through a sieve into a bowl

  • Cool properly – Let cool, then refrigerate so fat solidifies on top

  • Finish simply – Remove fat and season lightly only when using

Find it online: https://inagartendishes.com/ina-garten-chicken-stock-recipe/