Скачать или смотреть The ULTIMATE Italian Chicken Stock Guide - 2 ways

Real Italian Chicken Stock – Two Ways

Yields: About 6 liters

Ingredients:
1 whole chicken (approx. 2 kg / 4.4 lb), cut into parts
Chicken interiors – heart, liver, stomach, feet (optional but recommended)
4 carrots, trimmed (approx. 400 g / 14 oz)
6 celery stalks, trimmed (approx. 300 g / 10.5 oz)
4 large onions, halved and peeled (approx. 600 g / 1.3 lb)
4 garlic cloves, smashed
2 tbsp black peppercorns (approx. 15 g / 0.5 oz)
2 bay leaves
2 sprigs fresh rosemary
6 liters cold water (or as needed) (≈6.3 quarts)

Special Tools:
Chicken scissors
Cheesecloth (for aromatic bundle)
Large stockpot (at least 8 liters)
Roasting pan or heavy sauté pan

Steps:
1. Prepare the Chicken
Break down the chicken into 2 legs, 2 wings, 2 breasts, and 2 pieces of carcass to increase surface area and improve flavor extraction. If available, include organs like the heart, liver, stomach, and especially chicken feet to boost depth and richness. Use chicken scissors to safely and easily cut through the tougher bone sections while protecting your knives.
2. Prepare the Vegetables and Aromatics
Halve the onions and remove their outer layer, trim the celery stalks, and keep the carrots whole, discarding only the green tops. Smash the garlic cloves to release their oils. Combine black peppercorns, bay leaves, and rosemary in a small piece of cheesecloth and tie it up into a bundle to keep the aromatics contained and easy to remove after cooking.
3. Make the First Stock (Light & Delicate)
In a large stockpot, add half of the prepared chicken, half of the vegetables, and the aromatic bundle. Add a generous amount of salt and cover with cold water until fully submerged. Bring to a boil over high heat, skim off any foam that rises to the surface, then reduce to a gentle simmer and cook uncovered for 3 to 4 hours. This method yields a clear, subtle stock ideal for risottos, light soups, or poaching.
4. Make the Second Stock (Rich & Roasted)
Heat a drizzle of olive oil in a roasting or sauté pan and brown the remaining chicken pieces on both sides until deeply golden. Remove the chicken and repeat the process with the remaining vegetables, roasting until well caramelized but not burnt. Transfer all the roasted ingredients into a second stockpot, add the rest of the aromatics, season with salt, and cover with cold water. Bring to a boil, skim any foam, then cover and simmer gently for at least 4 hours. This darker stock is ideal for stews, sauces, or a deeply flavored brodo.
5. Strain, Cool, and Store
Once both stocks are finished, strain them through a fine mesh or cheesecloth to separate the liquid from solids. Let the stock cool completely; as it rests, a golden layer of fat will rise to the top. You can skim it off for a leaner broth, or keep it for extra flavor and use it as a cooking fat. Store the stock in one-liter containers and freeze for future use — a powerful base for countless Italian dishes.

Extra Tips:
Use chicken feet if possible; they add body and richness thanks to their natural collagen.
Roast the ingredients deeply for the darker stock, but avoid burning — bitterness will carry into the broth.
Skimming the foam while boiling ensures a cleaner, more elegant final stock.


0:00 Intro
01:03 Prep
03:13 Light stock
03:50 Brown stock
05:17 Dividing and storage
05:54 Outro