Why Ina Garten Calls Homemade Chicken Stock ‘Liquid Gold’
When Ina Garten talks about chicken stock, she does so with the reverence usually reserved for a fine wine or a precious heirloom. In her 2022 cookbook Go-To Dinners, she writes that “nothing available on the market has the depth of flavor or richness of stock you’ve made yourself,” describing homemade stock as “liquid gold.” The sentiment resonates with home cooks who have tasted the difference between a store‑bought carton and a pot simmering for hours on the stove. As of September 2025, Garten continues to champion this practice through her television show Barefoot Contessa, her website, and regular social‑media posts, reinforcing the idea that a good stock is the foundation of countless dishes.
The Philosophy Behind Garten’s Stock
Garten’s approach is straightforward: roast three whole chickens until golden, then simmer them with a classic mirepoix of carrots, onions, and celery, enriched by parsnips, garlic, and a bouquet of herbs such as thyme, bay leaf, and parsley. The long, slow extraction pulls collagen, minerals, and aromatic compounds from the bones and vegetables, producing a stock that is both deeply savory and remarkably clear. She emphasizes that the process is not merely about flavor; it’s also a ritual that makes the kitchen feel warm and purposeful.
How to Make Garten’s Roast‑Chicken Stock
- Preheat the oven to 425 °F (220 °C). Place three whole chickens (about 3–4 lb each) on a roasting pan and roast until the skin is golden brown, roughly 45–50 minutes.
- Transfer the chickens to a large stockpot. Add roughly chopped carrots, onions, celery, parsnips, several garlic cloves, and a handful of fresh herbs.
- Cover with cold water—just enough to submerge the ingredients—and bring to a gentle simmer. Do not boil vigorously, as a rolling boil can emulsify fats and make the stock cloudy.
- Leave the pot to simmer uncovered for 4–6 hours, occasionally skimming any foam that rises to the surface.
- After cooking, remove the chickens. If you wish to reserve the meat for other dishes, pull it off the bones now; otherwise, let the bones remain in the pot for extra gelatin.
- Strain the stock through a fine‑mesh sieve or cheesecloth into a clean container. Cool quickly (an ice‑water bath works well) before refrigerating or freezing.
Tips for Maximizing Flavor and Reducing Waste
Garten offers several practical pointers that have become staples in many home kitchens:
- Save chicken bones from roasted meals in a freezer bag; they can be dropped straight into the stockpot when you’re ready to make a new batch.
- If you prefer to keep the meat for soups, salads, or entrées, remove the chickens once they are cooked through (about 45 minutes of roasting) and continue simmering the aromatics alone.
- A splash of apple cider vinegar or a tablespoon of tomato paste can help draw out additional minerals from the bones without altering the flavor profile.
- Label and date frozen stock portions; they retain quality for up to six months.
Recent Developments and Garten’s Ongoing Advocacy
While no new cookbook has surpassed Go-To Dinners as of late 2025, Garten remains a visible advocate for homemade stock. Episodes of Barefoot Contessa aired throughout 2023 and 2024 frequently featured segments where she demonstrated quick stock‑making techniques for weeknight meals. Her Instagram account, which boasts several million followers, regularly includes short reels showing the simmering pot, with captions that echo her “liquid gold” mantra. Food‑industry reporters have noted that her consistent messaging has contributed to a renewed interest in DIY stock among home cooks, particularly as consumers seek ways to control sodium and avoid additives found in many commercial broths.
Why Homemade Stock Matters for Home Cooks
The benefits of making stock at home extend beyond taste. A well‑crafted chicken stock provides:
- Rich body and mouthfeel that elevate sauces, gravies, and risottos.
- A natural source of gelatin, which can support joint health when consumed regularly.
- Flexibility to adjust salt levels, accommodating low‑sodium diets.
- An opportunity to reduce food waste by utilizing bones and vegetable scraps that might otherwise be discarded.
For many, the act of watching a pot bubble slowly on the stove becomes a comforting ritual—a reminder that good food often begins with patience and attention to detail.
Conclusion
Ina Garten’s insistence that homemade chicken stock is “liquid gold” is more than a catchy phrase; it reflects a culinary philosophy that values flavor, nutrition, and mindfulness in the kitchen. By roasting chickens, simmering aromatics, and preserving bones for future use, cooks can create a versatile foundation that enhances everything from soups to stews. As Garten continues to share this message through her shows, books, and online presence, the timeless appeal of a well‑made stock remains a cornerstone of home cooking in 2025 and beyond.
Food, Home, Health
