Making soup tonight? This time how about using a chicken stock instead of a chicken broth? Chicken stock is chicken broths older brother and is more full bodied and has more flavour! A chicken broth is made by simmering a chicken in water along with some vegetables, herbs and spices whereas a chicken stock is made by simmering chicken carcasses in water along with the same ingredients. The bones provide a ton of extra flavour and chicken stock is perfect for a tasty chicken noodle soup where a strong chicken flavour is required! Just like chicken broth, chicken stock is super easy to make, requiring only a few minutes of active time and the rest is just unattended simmering. Making your own chicken stock is a great way to get further use from your chickens so save the carcass from your roast chicken dinner in the freezer for the next chicken stock!
Easy homemade chicken stock that is healthy, full of flavour and perfect for any soup!
Servings: makes 6-8 cups
Prep Time: 5 minutes
Cook Time: 2 hours
Total Time: 2 hours 5 minutes
- 1-3 chicken carcasses
- 1 onion, coarsely chopped
- 2 carrots, coarsely chopped
- 2 stalks celery, coarsely chopped
- 2 cloves garlic, smashed
- 6 sprigs parsley
- 1 sprig thyme
- 1/2 teaspoon black peppercorns
- 2 bay leaves
- 1 (2-inch) piece parmesan cheese rind (optional)
- Place everything in a large stock pot, cover with 4 inches of water, bring to a boil, reduce the heat and simmer for 2 hours.
- Strain the solids from the stock and discard them.
- Optionally, let the stock cool in the fridge over night and skim off any fat before using.
Tip: Save any leftover celery and carrot ends, herbs and parmesan rinds in the freezer for the next time that you make stock.
Tip: Chicken stock freezes well so you don't have to use it all when you make it.
Tip: Save chicken carcasses chicken in the freezer for the next time that you make stock.
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