Stock is one of the most nutritions and simple staples that can be made at home. Chicken stock is the easiest and most convenient stock to make. During the fall and winter months I roast a whole chicken about once a week and then make stock with the carcass.
Making chicken stock is one of the easiest kitchen staples to make but there are a few tricks to be sure your stock has the ultimate flavor!
So let’s get started!
Stock vs. Broth
I tend to use the words stock and broth interchangably. However there is a slight difference between the two. I wasn’t completely sure what is was, so I looked it up. There seemed to be some conflicting information, but as far as I could tell the main difference is that stock is actually made from bones and broth can be made by simply boiling bits of meat or even vegetables. Stock is usually cooked for a fairly long amount of time wheras broth can be simmered for only a short time.
Can Broth and Stock be Used Interchangeably?
Yes, they can. When I occasionally buy broth or stock I use either on in recipes. However there is a difference. Stock has a richer flavor and more body. I prefer stock as the bas of most of my soups and other recipes.
Ingredients in Easy Chicken Stock
To make a rich and flavorful chicken stock you only need a few simple and nutritious ingredients.
- Carcass from a whole roast chicken
- Onion, carrot, celery or other veggie scraps you have on hand
- Dash of salt and pepper
- Splash of apple cider vinegar
How to Make Easy Chicken Stock
The first step to make delicious and hearty chicken stock is to roast a whole chicken for dinner. Once dinner is over, remove any larger peices of meat to store in the fridge for future recipes.
Next place all the bones into a large stock pot and cover with water. Add pieces of carrot, onion, and celery if desired. I often use just the bones and some onion if that is all I have on hand.
Add some fresh or dried herbs such as thyme, rosmary, savory, or basil. Season with salt and pepper. Lastly add a dash of apple cider vinegar. The vinegar helps to draw the minerals and collagen out of the bones.
Finally place the pot on the stove and bring to a boil. Reduce the heat and allow to simmer for several hours. You can simmer it for up to 12- 24 hours if desired.
Straining Out The Stock
The next step is to turn off the heat and allow everything to cool a bit. This is to make everything more comfortable to handle. Pour the broth through a mesh strainer or cheescloth into jars and store in the fridge for up to a week or place in plastic containers to freeze for several months.
Broth can also be pressure canned for longer storage.
Removing the Meat off the Bones
Once you have strained off the broth it is time to take all the remaining meat off the bones. This part is honestly not my favorite and can be a bit messy. However there is usually quite a bit of meat left that I do not want to waste.
To remove all the meat simply go through each bone and take of the meat. Place the bones, fat, skin, and cartiladge in a bag for the trash and place the meat in a container for the fridge. The meat can be used in soups, casseroles, or for chicken salad.
How to Use the Chicken Stock
Chicken stock can be used in many ways. My favorite is to make a pot of hearty soup with it. We love potato soup, tortilla, soup, minestrone soup, and more!
I also use broth for cooking plain rice in to add flavor and nutrition as well as the base of sauces and the liquid in many casseroles.
Other Types of Stock
Other types of stock like turkey or beef can be made using a similar method with great results!
Have you ever made chicken stock? What is your favorite recipe to use it in? Let me know in the comments!