Sandra This Bobby Flay Chicken Stock Recipe is a rich and golden recipe, which is made with oven-roasted chicken bones and fresh vegetables. It’s a restaurant-quality base, ready in about 5 hours.
Bobby Flay Chicken Stock Recipe Ingredients
- 4 pounds chicken bones, chopped
- 3 large Spanish onions, quartered (skin left on)
- 1/2 head celery, coarsely chopped
- 2 large carrots, coarsely chopped
- 3 tablespoons olive oil
- Salt and freshly ground black pepper
- 2 bay leaves
- 1/4 cup whole peppercorns
- Small bunch flat-leaf parsley, stems only
- 6 sprigs fresh thyme
How To Make Bobby Flay Chicken Stock Recipe
- Preheat the oven: Preheat your oven to 450°F / 230°C. High heat is essential for caramelizing the bones.
- Roast the base: Combine the chopped chicken bones, onions, celery, and carrots in a large roasting pan. Toss them with the olive oil and season lightly with salt and pepper. Roast in the oven until the bones and vegetables are a rich golden brown, about 30 to 40 minutes.
- Transfer and fill: Transfer the roasted bones and vegetables to a large stockpot. Pour in 12 cups (2.8 liters) of cold water. Add the bay leaves, peppercorns, parsley stems, and fresh thyme. Bring the mixture to a boil over high heat.
- Simmer and skim: Immediately reduce the heat to medium or medium-low to maintain a gentle simmer. Cook for 4 hours. Use a ladle to skim off the foam and scum that rises to the top every 20 minutes to ensure a clear stock.
- Strain the stock: Remove the pot from the heat. Carefully strain the liquid through a fine-mesh strainer into a clean pot, discarding the solids.
- Reduce the liquid: Place the clean pot of stock back on the stove over high heat. Cook until the liquid is reduced by half to intensify the flavor.
- Store: Use the stock immediately or let it cool to room temperature before covering and refrigerating or freezing.
Recipe Tips
- Why roast the bones: Roasting the bones and vegetables causes the Maillard reaction (browning), which adds a deep, complex, savory flavor and a darker color to the stock that you cannot get from raw bones.
- Why use cold water: Always start stock with cold water. Cold water helps extract collagen and albumin more slowly, which prevents the stock from becoming cloudy.
- The importance of skimming: Skimming the “scum” (impurities and coagulated proteins) that floats to the top is crucial for achieving a clear, professional-looking stock.
- Onion skins: Leaving the skins on the Spanish onions adds a beautiful amber hue to the final stock.
What To Use Chicken Stock For
This reduced stock is liquid gold and enhances almost any savory dish.
- Risotto: Use it as the warm liquid for a rich mushroom or parmesan risotto.
- Pan Sauces: It is the perfect base for a deglazed pan sauce after searing steak or chicken.
- Soups: The foundation for chicken noodle, minestrone, or tortilla soup.
- Gravy: Thicken it with a roux for a flavorful roasted chicken gravy.
How To Store Bobby Flay Chicken Stock Recipe
- Refrigerate: Allow the stock to cool completely, then store in airtight jars or containers in the refrigerator for 3-4 days. The fat may rise to the top and solidify; this seals the stock and keeps it fresh.
- Freeze: This stock freezes beautifully. Pour cooled stock into freezer-safe containers (leaving an inch of space for expansion) or ice cube trays for small portions. Freeze for up to 6 months.
Bobby Flay Chicken Stock Recipe Nutrition Facts
- Calories: 40
- Total Fat: 1g
- Saturated Fat: 0g
- Cholesterol: 5mg
- Sodium: 150mg
- Total Carbohydrates: 2g
- Dietary Fiber: 0g
- Sugar: 1g
- Protein: 5g
Nutrition information is estimated per cup and varies based on how much fat is skimmed and how much the stock is reduced.
FAQs
Why do we reduce the stock by half?
Reducing the stock evaporates water, which concentrates the gelatin and flavor compounds. This results in a “demi-glace” style consistency that has a richer mouthfeel and takes up less storage space.
Can I use a slow cooker?
Yes. After roasting the bones and veggies in the oven, transfer everything to a slow cooker, add the water and herbs, and cook on LOW for 8-10 hours.
Why use parsley stems only?
The stems contain more flavor than the leaves and hold up better during long cooking times without turning the stock green or bitter.
Try More Recipes:
- Bobby Flay Chicken Adobo Recipe
- Bobby Flay Chicken and Chickpea Tagine with Apricots and Harissa Sauce Recipe
- Bobby Flay Chicken Chasseur (Hunter-style Chicken) Recipe
Bobby Flay Chicken Stock Recipe
Description
This Bobby Flay Chicken Stock Recipe uses roasted bones and caramelized vegetables to create a deep, dark, and intensely flavorful base for soups and sauces.
Ingredients
Instructions
- Preheat oven to 450°F (230°C).
- Toss chicken bones, onions, celery, and carrots with olive oil, salt, and pepper in a roasting pan.
- Roast for 30-40 minutes until rich golden brown.
- Transfer roasted ingredients to a stockpot and add 12 cups of cold water, bay leaves, peppercorns, parsley stems, and thyme.
- Bring to a boil, then reduce heat and simmer for 4 hours, skimming foam every 20 minutes.
- Strain through a fine-mesh sieve into a clean pot.
- Boil rapidly to reduce liquid by half.
- Cool completely before storing.
Notes
- Reduction: Reducing is optional if you want a lighter broth, but essential if you want the signature Bobby Flay intensity.
- Salt: Go easy on the salt at the beginning; as the stock reduces, the saltiness will concentrate.
- Storage: If freezing in glass jars, ensure the stock is completely cold and leave ample headspace to prevent the glass from cracking.
Bobby Flay Chicken Stock Recipe
