Print

Ina Garten Homemade Chicken Stock

Ina Garten Homemade Chicken Stock
Print Recipe

This stock relies on classic technique rather than shortcuts. Chicken pieces simmer gently with onions, carrots, celery, and herbs, releasing flavor gradually. The goal is clarity and depth, not heaviness. Think of it as the quiet backbone of good cooking—supportive, steady, and always useful.

Ingredients

Scale

  • 4 pounds chicken backs, wings, or a whole chicken cut into pieces

  • 2 large yellow onions, quartered

  • 4 carrots, peeled and cut into chunks

  • 4 celery stalks, cut into chunks

  • 2 garlic heads, halved crosswise

  • 1 large bunch fresh parsley

  • 2 bay leaves

  • 1 tablespoon whole black peppercorns

  • 1 tablespoon kosher salt

  • 4 quarts cold water

Instructions

  • Start with cold water – Place the chicken pieces into a large stockpot and cover with cold water. Starting cold helps draw flavor slowly and keeps the stock clear.

  • Add vegetables and aromatics – Add onions, carrots, celery, garlic, parsley, bay leaves, peppercorns, and salt. Gently stir to distribute everything evenly.

  • Bring to a gentle simmer – Place the pot over medium heat and slowly bring it to a simmer. Avoid boiling, as high heat can cloud the stock.

  • Skim as needed – As the stock simmers, skim off any foam or impurities that rise to the surface using a spoon. This keeps the stock clean and clear.

  • Simmer patiently – Reduce heat to low and let the stock simmer uncovered for 3–4 hours. The liquid should barely bubble, allowing flavors to develop steadily.

  • Strain carefully – Remove from heat and strain the stock through a fine-mesh strainer into a clean pot or bowl, discarding solids.

  • Cool properly – Let the stock cool slightly, then refrigerate. Skim off any solid fat once chilled if desired.

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