boiling ChartsDATASHEET // CT-BL-075
boilingSTATE: FRESHVERIFIED DATASHEET
How Long to Cook Homemade Chicken Stock (Roasted Bones & Mirepoix) in the boiling
Specification: 3 lb chicken carcasses and wings covered with cold water and aromatic mirepoix
Target Temp
190°F (88°C)
Stovetop Boil
Total Time
3–4 hrs
Total Cook Window
Flip Mark
No Flip
Continuous Cook
Internal Safe Temp
195°F (91°C)
USDA Safe Pull
COOK MODE
Live timer · flip prompt · target temp · rest stage
3-Step Execution Protocol
1
Preheat & Prep
Preheat boiling to 190°F (88°C). Prepare homemade chicken stock (roasted bones & mirepoix) (3 lb chicken carcasses and wings covered with cold water and aromatic mirepoix).
2
Cook
Cook for 3–4 hrs. Do not flip; allow surface to develop undisturbed.
3
Check & Rest
Stock turns deep shimmering golden yellow, fragrant, and rich in natural gelatin Confirm internal temperature reaches 195°F (91°C). Rest for 20 minutes before serving.
Verification Basis & Testing Rig
National Chicken Council & America's Test Kitchen Broth Fundamentals
Pro Tip: Start bones in cold water and skim surface froth during the first 30 minutes to ensure a brilliant, crystal-clear roasted poultry stock.