Soup Basics - How to Make and Use Your Own Flavorful Chicken Stock
Homemade chicken can be more flavorful and frugal than the store-bought varieties in cans or cartons. It's easy to get ready and adds a rich flavor to any liquid-based savory dish.
Soup Basics - How to Make Your Own Flavorful Chicken Stock
Easy Basic Chicken Stock
You can duplicate this method as needed.
3 pounds skin-on chicken pieces (see tips at end)
Water
2-3 carrots, cleaned and tops removed but not peeled, cut into 1- or 2-inch chunks
2-3 stalks celery with leaves, cut into 2-inch chunks
1 large white onion, outer skin, top and lowest removed and cut into 1-inch chunks
1-2 tablespoons salt (kosher or sea salt preferred)
Ground black pepper to taste
Directions:
Wash chicken pieces and place in an 8- to 12-quart stockpot or Dutch oven. Add the prepared vegetables. Add adequate water to cover the chicken and vegetables with an inch of water. Add salt and pepper to taste. Cover the pot. Bring to a boil, turn heat to low and simmer for 2 to 3 hours. Check occasionally and add water as needed to keep ingredients covered.
Turn off the heat. Remove chicken pieces and vegetables and set aside. Discard the veggies and refrigerate chicken if not using immediately.
Using a fine strainer or sieve, strain the stock into another pot, return to the traditional pot, and bring to the boil again. Sacrifice heat adequate to allow the stock to bubble but not boil hard and cook until the stock is reduced by half.
Soup Basics - How to Make Your Own Flavorful Chicken Stock
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