How Long Should You Simmer Chicken Stock for Maximum Flavor? The Ultimate Guide

The Ratio and Cooking Time

One of the keys to good stock is simply to not dilute it too much. When I started my tests, I was limited by pot size and dimension, and had to use one pound of chicken per two quarts of water (any more, and Id overflow my smaller pots). But that produced stocks that were a little too weak.

In subsequent batches, I bumped the chicken up, and found that you want at least two pounds of chicken per two quarts of water, a 1:2 ratio by weight. Ideally, though, youll add even more chicken: In a large stockpot, I was able to get a full eight pounds of chicken submerged in a gallon (four quarts) of water, which yielded the richest, most flavorful results. For every two quarts of water, I also added at least one large diced onion, two large diced carrots, two ribs of celery, and about four crushed cloves of garlic. A nice tuft of parsley completes it, though fresh thyme and bay leaves are also good to include.

That minimum ratio—a pound of chicken per quart of water—was sufficient to extract enough gelatin from the wings to give me the loosely gelled stock above. If you can pack in even more chicken and aromatics, your stock will only get richer and more gelatinous.

As for time, if you dont cook a stock long enough, you risk not extracting sufficient flavor or gelatin. Cook it too long, though, and you get into a case of seriously diminishing returns. Throughout my testing, I tasted my stocks as they cooked, and I generally found about one and a half hours to be a reasonable endpoint—plenty of time for a flavorful, rich broth, but not so long that its a major commitment to make it.

Once youve got this basic stock down, you can either stick with it or try some of the more ambitious upgrades that I mentioned above. Just think how badass youll feel buying chicken feet!

The Building Blocks of Stock

A very basic white chicken stock is a pretty simple affair: Its made with water; chicken; aromatic vegetables, like onion, carrot, and garlic; and herbs. The exact ingredients are up to the cook. I worked for one chef who hated celery, and there wasnt a stockpot in the restaurant that ever contained a celery rib—his stocks and sauces were exemplary, by the way. Some cooks will add other aromatic vegetables, like fennel or leeks, or a variety of herbs, from parsley to thyme and bay leaves.

Theres no right or wrong here; its just a matter of preference and the flavor profile youre looking for.

For this stock, Im keeping it incredibly simple: chicken, carrot, onion, garlic, celery, and parsley. Thats it.

Lets take a closer look at each of these.

The Ultimate Guide To Making Amazing Chicken Stock

FAQ

How long to simmer for chicken stock?

Simmer the stock for 6 to 8 hours, covered, keeping an eye on it to make sure it stays at a simmer. Strain the stock through a fine-meshed sieve. Let cool.

What is the recommended simmering time for a chicken stock?

• Combine chicken, onion, carrots, celery, garlic, thyme, and bay leaf in a large stockpot; pour water into the pot. …
• Gently simmer the mixture on low for 12 hours, skimming off any foam as needed.
• Remove stockpot from heat and let cool for 1 hour.
• Pour stock through a fine strainer and transfer to food-safe containers.

How long should you leave stock to simmer?

As a general guideline, simmering stock for about 4 to 6 hours is sufficient for a rich flavor, while bone stocks can be simmered for up to 12 to 24 hours, depending on the type of bones used. Always taste periodically to ensure it meets your flavor preferences.

Can you let stock simmer too long?

As for time, if you don’t cook a stock long enough, you risk not extracting sufficient flavor or gelatin. Cook it too long, though, and you get into a case of seriously diminishing returns.

How long should chicken stock simmer?

Ideal simmering time for chicken stock is crucial in extracting maximum flavor from the ingredients. Generally, chicken stock should simmer for at least 3-4 hours to allow the flavors to meld and intensify. This slow cooking process helps to break down the collagen in the chicken bones, releasing savory richness and depth of flavor.

How long does chicken stock take to cook?

Simmer chicken stock for at least 3-4 hours to extract maximum flavor from the bones and ingredients. This slow cooking process allows the flavors to meld together, resulting in a rich and flavorful stock. However, you can simmer it for up to 6-8 hours for an even more intense flavor profile.

How long do you cook chicken stock after removing meat?

BE SURE to place all of the bones, skin, juices, and everything else back into the pot after removing the meat to continue making chicken stock. Let it simmer for at least another 2 hours, or up to 24 hours. The longer you simmer the stock, the more flavorful and nutritious it will be.

What happens when you simmer chicken stock?

When you simmer your stock, you’re creating an environment where the connective tissues in the bones and meat break down, releasing collagen, gelatin, and other compounds that give your stock its rich flavor and body. Simmering also helps to clarify the stock by allowing any impurities to rise to the surface, where they can be skimmed off.

What is extended simmering in chicken stock?

Extended simmering is a technique employed by many chefs to intensify the flavors and richness of chicken stock. By allowing the stock to simmer for an extended period, typically beyond the usual 2-3 hours, the ingredients have more time to release their essence into the liquid.

How long do you cook chicken stock in a crock pot?

Add water to cover. Bring the water to a near-boil, and immediately reduce the heat to low. Let the stock cook at a low simmer for 2 hours. To achieve a clear, golden stock, use a ladle or large shallow spoon to skim the foam off the top as it rises. After the stock has simmered for 2 hours, remove the chicken and the vegetables.