Chicken Stock (Overnight Kettle Method) by Chef Beth Kaszniak
Needed ingredients:
Yield: 12 quartz | Pair up with the Chicken & Vegetable Soup (Caldo-Style)
16 lb chicken bones, rinsed
12 qt water, cold
2 lb vegetable scraps, cleaned and rinsed (onion, celery, carrot, parsnip, fennel, leek, garlic)
fresh herbs, as needed (parsley, thyme, sage, marjoram)
1 cup kosher salt
5 tbsp whole black peppercorns
Directions:
- Set Equipment:
- Activate “overnight” cooking mode.
- Build The Stock:
- Add chicken bones, water, and vegetable scraps to the kettle.
- Ensure all vegetables are thoroughly rinsed and free of dirt or debris.
- Add fresh herbs, kosher salt, and whole black peppercorns.
- Heat & Simmer:
- Set kettle temperature to 212°F and bring stock to a brief boil.
- Once boiling, immediately reduce to a steady simmer. Cover kettle with lid.
- Cook:
- Simmer for a minimum of 8 hours, up to 24 hours for deeper flavor.
- Finish & Strain:
- Adjust seasoning as needed.
- Drain stock through the optional spigot or strain through a fine chinois.
- Transfer stock into smaller containers for cooling following food safety guidelines.
- Cooling & Storage Tip:
- Do not skim fat while hot.
- Allow stock to cool completely—fat will solidify on the surface and can be easily removed and reserved for other culinary applications (schmaltz, sautéing, roux, etc.).
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