Homemade Chicken Stock

Ingredients

The bones, skin, and any leftover meat of a whole chicken (easiest to buy a rotisserie chicken for dinner one night, and then store the carcass in the freezer until you’re ready to use it).
1 large yellow onion, halved (no need to peel)
6-8 whole cloves garlic (no need to peel)
Handful of celery stalks and carrots (the baby variety or real sticks)
Handful of fresh and dried herbs of the following: sage, rosemary, thyme, parsley
Any other veggies that need to be cleared out of your fridge (peppers, zucchini, scallions, parsnips, green beans, etc.)
Chunk of Parmesan rind. It’s the secret ingredient that adds a creamy, sweet depth of flavor, and will have everyone slurping the last drops from their bowls.

March 2018

Homemade Chicken Stock

One taste of this deep and rich stock, and you will never buy boxed, flavorless, high-sodium stuff again. Bonus: it makes your home smell like absolute heaven as it simmers.

How to Make

1. To a large stockpot, add all ingredients and fill with water until everything is covered. Bring to a boil, and then reduce heat to a simmer for at least 2 hours, and up to 4 or 5. If stock reduces too much, add a bit more water.

2. Remove from heat and allow to cool a little. Pour the broth through a tight mesh strainer into a large bowl and discard everything else. Let cool completely, then freeze 2-3 cup portions in freezer storage bags, unless you know you will be using the stock in a few days.

3. To thaw for use, run bags of frozen broth under warm water for 2 or 3 minutes.

Article

Tiffany Duncan

Photos

Chelsi Fisher

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