Easy Chicken Stock

Making Easy Chicken Stock is one of my favorite kitchen rituals. It’s not just about nourishing broth; it’s about the warmth and comfort that fills the home when the aroma of simmering chicken and fresh vegetables wafts through the air. I remember the first time I attempted to make my own stock. I was a bit intimidated by the thought of crafting something from scratch, but it turned out to be one of the simplest and most rewarding things I’ve ever done. As the stock simmered, I felt a sense of accomplishment wash over me. I knew that I was creating something wholesome and delicious, a foundational element for countless meals to come.

Every time I prepare Easy Chicken Stock, I recall how my grandmother used to make it every Sunday. She taught me that good stock starts with quality ingredients and a little bit of patience. There’s something incredibly satisfying about watching the chicken transform into a rich, flavorful broth. Plus, knowing that I can use the leftover bones and scraps to create something so wholesome is a sustainable practice that I cherish.

Whether you’re making a hearty soup, a flavorful risotto, or just want a warm cup of stock to sip, this recipe is the perfect solution. You may even take pleasure in the ritual of straining the stock and watching as the golden liquid fills your jars. Trust me; once you try making your own stock, you’ll never reach for the store-bought versions again. Let’s dive into this delightful process together!

Shopping List for Easy Chicken Stock

Gathering fresh ingredients is an essential part of making stock. Each element plays a vital role in developing the flavor profile. It’s fascinating how such simple ingredients can come together to create something so complex and delicious! Here’s what you’ll need:

• 4 lbs of chicken (assorted pieces)
• 16 cups of water
• 3 whole celery sticks, leaves and all
• 2 medium onions, quartered
• ½ head of garlic
• 10 whole black peppercorns
• 2 bay leaves
• 1 tablespoon salt

How to Prepare Easy Chicken Stock

Creating Easy Chicken Stock is a straightforward yet rewarding process. You’ll see how simple steps lead to a complex and flavorful broth. Let’s get started!

1. In a large stainless steel stock pot, combine the chicken and water. Make sure the chicken is fully submerged. This is an essential step because the water extracts all those beautiful flavors from the meat and bones.
2. Bring the mixture to a boil over medium-high heat. As it heats, you’ll notice some foam forming on the surface. This is normal! It’s just impurities from the chicken. Skim this off with a spoon for a clearer stock.
3. Once boiling, add the celery, onions, peppercorns, bay leaves, and salt. These will infuse the stock with incredible flavor, creating that comforting taste we all love.
4. Reduce the heat to low and let it simmer gently. You want it to simmer for about 2 hours or until the chicken is tender. Keep an eye on it, occasionally stirring and checking that it doesn’t boil too vigorously.
5. After 2 hours, you’ll see the chicken has cooked down nicely. Using tongs, carefully remove the chicken and vegetables from the pot. Set them aside in a bowl. Be gentle; you don’t want to disturb the broth too much.
6. Next, you’ll want to strain the remaining stock through a cheesecloth-lined sieve into another container. This step is crucial as it removes any remaining solids, ensuring a smooth, clear broth.
7. Allow the stock to cool. As it cools, the fat will rise to the surface and solidify. This is normal and can be skimmed off later, giving you a lighter stock.
8. Finally, your stock is now ready to use or to preserve. You can store it in airtight containers in the fridge for up to a week or freeze it for later use.

Pro Tips and Tweaks

Here are some helpful tips to enhance your experience with Easy Chicken Stock. These insights can elevate your stock-making game!

• Storage: After cooling, store the stock in airtight containers to preserve freshness. Make sure to label them with the date!
• Freezing: If not using immediately, freeze your stock in ice cube trays for easy portioning later.
• Pairing: Use your stock as a base for soups, sauces, or risottos. It adds depth and flavor to any dish.
• Variations: Experiment by adding different herbs, like thyme or rosemary, for a unique twist.
• Leftover Parts: Don’t throw away leftover bones! Keep a freezer bag labeled ‘Chicken Parts’ to store chicken scraps for future stocks.
• Vegetable Parts: Similarly, keep a bag for vegetable scraps like onion peels and carrot tops. They add great flavor to your stock.

Serving This Easy Chicken Stock

When it comes to serving Easy Chicken Stock, the options are endless! Here are some ways to make the most of your delicious stock:

• Warm Cup: Serve it as a comforting cup of warm stock. Perfect for chilly evenings or when you’re feeling under the weather.
• Soups: Use your stock as a base for your favorite soups, whether it’s a classic chicken noodle or a hearty vegetable soup.
• Cooking Grain: Use it to cook rice or quinoa. It adds a wonderful flavor that elevates any dish.
• Base for Sauces: Incorporate your stock into sauces to enhance their taste. It’s an easy way to add depth.
• Meal Prepping: Use the stock throughout the week to create quick meals. It’s a great way to make dinner prep easier.
• Seasonal Dishes: Pair it with seasonal veggies for a colorful and delicious dish that celebrates the flavors of the season.

FAQ

Conclusion

Making Easy Chicken Stock is truly a rewarding experience that enhances your cooking repertoire. With just a few simple steps, you create a robust, flavorful stock that can be used in countless recipes. I encourage you to give it a try; once you experience the warmth and taste of homemade stock, you’ll never look back. It’s a comforting and nourishing addition to your meals that’s perfect for any time of year.

Easy Chicken Stock

The ultimate comfort food, Easy Chicken Stock is rich, flavorful, and incredibly easy to make. Perfect for cozy soups or as a base for delicious sauces, this stock is a must-have in your kitchen. Enhance your meals with its nourishing goodness tonight!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 20 minutes mins

Servings: 8 pints

Course: Soups

Cuisine: American

Calories: 120

Ingredients Equipment Method Notes

Ingredients

  

• 4 lbs chicken assorted pieces
• 16 cups water
• 3 celery whole sticks, leaves and all
• 2 medium onions quartered
• ½ head garlic
• 10 black peppercorns whole
• 2 bay leaves
• 1 Tbsp salt

Equipment

• Large Pot
• Saucepan

Method

 

1. In a large stainless steel stock pot, combine the chicken and water. Make sure the chicken is fully submerged.
2. Bring the mixture to a boil over medium-high heat. Skim off any foam that forms on the surface.
3. Add the celery, onions, peppercorns, bay leaves, and salt. Stir to combine.
4. Reduce the heat to low and simmer gently for 2 hours, skimming occasionally.
5. Using tongs, carefully remove the chicken and vegetables from the pot. Set aside.
6. Strain the stock through a cheesecloth-lined sieve into another container.
7. Allow the stock to cool, skim off any solidified fat, and store.
8. Your stock is now ready to use or preserve!

Notes

• Keep the used chicken carcass: Use it after a rotisserie chicken to make stock!
• Leftover turkey carcass: Makes wonderful turkey stock, just use it like chicken stock.
• Chicken Parts: Keep a freezer bag labeled 'Chicken Parts' for back, tail, or neck scraps.
• Vegetable Parts: Store tops of carrots and leafy parts of celery in another bag for stock.

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