Making Chicken Stock with Monica Corrado
Making Chicken Stock with Monica Corrado is a easy American recipe that serves 6. 40 calories per serving. Recipe by Weston A. Price Foundation on YouTube.
Prep: 15 min | Cook: 2 hrs | Total: 2 hrs 35 min
Cost: $8.70 total, $1.45 per serving
Ingredients
- 2.5 pounds Chicken Leg Quarters (bone‑in, skin on; includes thigh and drumstick)
- 1 medium Onion (peeled and quartered)
- 2 medium Carrots (cut into bite‑size pieces)
- 1 handful Black Peppercorns (whole, for flavor)
- 2.5 quarts Water (pure, filtered water)
Instructions
Prepare the Ingredients
Trim any excess fat from the chicken leg quarters, then cut each quarter in half through the joint using a chef's knife. Peel the onion and quarter it. Peel the carrots and cut them into bite‑size pieces.
Time: PT10M
Assemble in the Dutch Oven
Place the chicken pieces in the Dutch oven, add the onion quarters, carrot pieces, and a handful of whole black peppercorns. Pour in 2½ quarts of water, ensuring the water covers the meat and bones by about one inch.
Time: PT5M
Bring to a Boil and Skim
Place the Dutch oven on the stove over high heat. When the liquid reaches a rolling boil, use a skimmer to remove the foam and any scum that rises to the surface.
Time: PT10M
Temperature: high
Simmer Gently
Reduce the heat to low so the liquid is at a gentle simmer. Cover the pot with its lid and let it cook for 2 hours, checking occasionally that the water level stays about an inch above the bones.
Time: PT2H
Temperature: low simmer
Strain the Stock
After simmering, remove the pot from heat. Using tongs, lift out the chicken pieces and set aside for serving. Pour the broth through a fine‑mesh sieve into a clean container, discarding the vegetables and bones.
Time: PT5M
Cool and Store
Cool the strained stock quickly by placing the container in an ice‑water bath, then refrigerate. The stock will gel as it cools, indicating a good gelatin content.
Time: PT5M
Nutrition Facts
- Calories
- 40
- Protein
- 5 g
- Carbohydrates
- 2 g
- Fat
- 1 g
- Fiber
- 0.5 g
Dietary info: Gluten‑Free, Paleo, Whole30, Keto‑Friendly
Ingredient Substitutions
- Instead of Chicken Leg Quarters: Whole chicken, Chicken backs, Chicken necks
- Instead of Onion: Leek, Shallot
- Instead of Carrots: Parsnip, Celery root
- Instead of Black Peppercorns: White peppercorns, Whole coriander seeds
- Instead of Water: Bone‑free chicken broth (for richer flavor)
Equipment Needed
- Dutch Oven
- Chef's Knife
- Cutting Board
- Skimmer
- Measuring Cup
- Ladle
- Fine Mesh Sieve (optional)
Critical Steps — Do Not Skip
- Skim the foam and scum during the initial boil to keep the stock clear.
- Maintain the 1 lb : 1 qt water‑to‑bone ratio for proper gelatin extraction.
- Simmer gently for at least 2 hours; longer simmer yields richer gelatin.
Chef Tips from the Video
- Add a splash of apple cider vinegar (1 tbsp) to the water to help draw minerals from the bones.
- Use a combination of chicken thighs and drumsticks for extra flavor and gelatin.
- For a richer flavor, roast the chicken pieces and vegetables at 400°F for 20 minutes before adding water.
Troubleshooting
Stock is thin and does not gel.
Ensure you used meaty bones with connective tissue (e.g., leg quarters) and kept the water ratio at 1 lb : 1 qt. Extend simmer time by 30‑60 minutes.
Stock is cloudy.
Skim all foam during the first boil and avoid stirring. Strain through a fine‑mesh sieve or cheesecloth.
Too much fat on the surface.
After chilling, skim the solidified fat layer off the top before reheating.
Storage
Refrigerator: Up to 4 days in sealed containers.
Freezer: Up to 3 months; freeze in portion‑size bags.
Room temperature: Do not store at room temperature; cool quickly and refrigerate.
Make-Ahead Tips
- Make a large batch and freeze in ice‑cube trays for easy portioning.
- Reheat gently on low heat; avoid rapid boiling which can break down gelatin.
Frequently Asked Questions
What is the cultural significance and history of chicken meat stock in traditional American cooking?
Chicken meat stock has long been a staple in American home kitchens, prized for its ability to stretch a small amount of meat into a nourishing soup or stew. Historically, families used every part of the bird, turning bones and leftover vegetables into a gelatinous broth that provided both flavor and nutrition.
What are the traditional regional variations of chicken meat stock in United States cuisine?
In the Southern United States, chicken stock often includes herbs like thyme and bay leaf, while New England versions may add parsley and a splash of cream. Midwest cooks sometimes add root vegetables such as parsnips or turnips for extra sweetness.
How is chicken meat stock traditionally served in American households?
It is commonly served as a sipping broth, as the base for chicken noodle soup, or poured over rice and vegetables. Because the stock is gelatinous, it can also be chilled and sliced into savory “aspic” for salads.
What occasions or celebrations is chicken meat stock traditionally associated with in American culture?
Chicken stock is a comfort food often prepared for family gatherings, holiday meals, and during cold weather. It is also a go‑to remedy for colds and flu, providing hydration and nutrients.
What authentic ingredients are essential for a gelatinous chicken meat stock versus acceptable substitutes?
Authentic ingredients include meaty chicken leg quarters (or other jointed bones), onion, carrots, and whole peppercorns. Acceptable substitutes are chicken backs, necks, or a mix of chicken and turkey bones; carrots can be swapped for parsnips, and peppercorns for white peppercorns.
What are the most common mistakes to avoid when making chicken meat stock at home?
Common mistakes include using too much water, which prevents gelatin formation; skipping the skimming step, leading to a cloudy broth; and simmering too vigorously, which can break down the gelatin and result in a thin stock.
Why does this chicken meat stock recipe use a 1 lb : 1 qt water‑to‑bone ratio instead of a larger amount of water?
The 1 lb : 1 qt ratio concentrates the collagen and nutrients, ensuring the stock gels as it cools. Adding excess water dilutes the gelatin and reduces the nutritional density of the final broth.
Can I make chicken meat stock ahead of time and how should I store it?
Yes. Cool the stock quickly, then refrigerate for up to four days or freeze in airtight containers for up to three months. For best texture, reheat gently on low heat rather than a rapid boil.
What texture and appearance should I look for when my chicken meat stock is done?
When cooled, the stock should set into a firm, jelly‑like consistency, indicating ample gelatin. While warm, it should be clear with a rich golden hue and no floating fat or scum.
What does the YouTube channel Weston A. Price Foundation specialize in?
The YouTube channel Weston A. Price Foundation focuses on traditional, nutrient‑dense cooking methods, emphasizing whole‑food ingredients, bone‑based stocks, and the health benefits of traditional diets.
How does the YouTube channel Weston A. Price Foundation's approach to meat stock differ from other cooking channels?
Weston A. Price Foundation emphasizes the therapeutic value of gelatin and mineral extraction, using precise bone‑to‑water ratios and low, slow simmering, whereas many other channels prioritize speed or flavor over nutritional gelatin content.
Last updated: September 22, 2026
