I had been cooking for years before I finally tried making my own chicken stock. Once I did, I felt like I had graduated from being a novice home cook to, well, being a slightly more adept home cook. I’m still no expert, by any means, but making your own stock is one of the easiest ways to add loads of flavor to your soups, and feel like a culinary goddess (or god) at the same time.
Making stock is a ridiculously easy process, and most of the time spent preparing it is inactive time. All vegetables in the ingredient list below are merely suggestions; add or subtract veg as you see fit.
Homemade Chicken Stock
Yields about 3 quarts
bones, skin, and reserved backbones from 1 or 2 previously roasted chickens
1 large onion, quartered
2 carrots, halved crosswise,
1 to 2 garlic cloves, peel on, cut in half
1 small bunch parsley
1 to 2 bay leaves
1/2 teaspoon salt
1/4 teaspoon pepper
- Put the leftover bones and skin from chicken carcasses into an 8-quart or larger stock pot and fill with enough cold water to just cover the bones. Add the other 7 ingredients to the stock pot.
- Bring to a boil and immediately reduce heat to bring the stock to a bare simmer.
- Simmer uncovered for 3 to 4 hours. Skim off foam that rises to the surface.
- Remove bones and strain the stock.
- Place bowl of chicken stock in the refrigerator overnight. Skim off the layer of fat that collects on the surface.
- Measure out portions of stock. The stock can be used immediately or stored in the freezer for use at a later date.