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Hearty Chicken Stock

A simple, rich chicken stock recipe from Asmund’s kitchen at The Burly Earl—made with love, patience, and honest ingredients.
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Prep Time 5 minutes
Cook Time 2 hours 30 minutes
Ingredients Method Notes

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.

Method
 

  1. Place all ingredients in a large stockpot and cover with cold water.
  2. Bring to a gentle simmer over medium heat.
  3. Skim off foam and fat ("the raft") every few minutes until the surface stays clear.
  4. Reduce heat to low and simmer uncovered for 2–3 hours.
  5. Strain through a fine mesh sieve, discard solids.
  6. 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.