How to Make Your Own Chicken Stock
Broth or stock is a pantry essential that is used in every kind of recipe from soups to roasts. If you frequently buy stock at the store, it might be a good idea for you to try making your own stock at home instead! Not only is it a practical, efficient way of using every part of the chicken, you will no longer be consuming the extremely high sodium contents of your average store-bought stocks. Make the change to homemade this week!
Materials A large pot, strainer, cheesecloth, and jars to contain the finished stock.
There are multiple methods to making chicken stock. Depending on what you have on hand or what you want to buy, you can make stock out of leftover chicken bones and skin, chopped pieces of chicken back, legs, and wings, or chicken feet. You may want to season it differently, depending on what kind of chicken you're using. The recipe as follows is for chicken stock using bones and skin.
Ingredients & Directions
- Chicken bones and skins
- Prepare the vegetables, washing them and dicing them roughly.
- Put the bones and skins into a large pot and cover it with roughly 6 or 7 cups of water. Add the chopped vegetables, about 1 teaspoon of salt, and 1/4th of a teaspoon of pepper.
- Bring the pot to a boil and then immediately reduce the heat to a low simmer. Allow it to simmer uncovered for 4 hours, occasionally skimming the foam off the top.
- Strain the stock thoroughly with your strainer and a cheesecloth.
- Store the finished stock in jars or sealed containers. You can freeze them or store them in the refrigerator.
Here are a few other Yummly methods of making your own stock!
Brown Chicken Stock
[Basic Beef Stock