Ingredients
Equipment
Method
- Begin by collecting all your chicken scraps or carcasses. If you don’t have enough, you can save them in the freezer until you have enough for a big batch.
- Next, chop your onions, celery, and carrots into large chunks. There’s no need for precision here since they will be strained out later.
- In a large stock pot, add the chicken scraps, onions, celery, and carrots together. This combo is crucial for a flavorful broth.
- Pour in enough water to cover the ingredients by about two inches. This depth ensures that everything simmers evenly.
- If using, add a spoonful of Better than Bouillon roasted chicken base at this point. It enhances the flavor without overpowering it.
- Bring the mixture to a rolling boil on high heat. Once boiling, reduce the heat to low to maintain a gentle simmer. This allows the flavors to meld beautifully over time.
- Let it cook low and slow for at least six hours. I often let it go all day, adding more water if it starts to reduce too much.
- As it simmers, you’ll notice the rich aroma filling your kitchen. This is a sign that the flavors are developing nicely.
- After your stock has simmered, you’ll want to reduce it by about one third. This step concentrates the flavors even more.
- Once done, carefully scoop out the vegetables and chicken with a slotted spoon. Strain the stock using a fine strainer or a yogurt strainer. You can also use a fat separator to get rid of any excess fat. If you don’t have one, let it cool, and then spoon off the hardened fat.
- Your Chicken Stock is now ready! Taste it to see if you want to simmer longer to enhance the flavor even more.
- Store your stock in containers, and it can be frozen for later use. You’ll always have a delicious base on hand for your cooking adventures!
Notes
When making Chicken Stock, having a few handy tips can enhance your experience. Here’s what I’ve learned over the years.