Today I’m going to share illustrated step-by-step instructions on how to make the most amazing chicken stock you’ll ever have. I decided to go into great detail with this recipe because it really is a game-changer. I made the transition from canned stock to homemade last year and I’ll never turn back. Use stock as a flavorful base to soups, sauces, risottos and grains (just to name a few). If you start with a super tasty stock, your end result is almost guaranteed to be delicious.
A few notes about this recipe: The amount of steps may seem a bit daunting, but really, the process breaks down into four easy techniques – prep, caramelize, simmer, strain. Simply spend a few hours (mainly unattended) on a Sunday afternoon making this recipe and you’ll have flavorful stock at your fingertips for a month. I should also mention that I don’t add salt to my stock. I prefer to salt whatever the stock is going into. Continue reading for a comprehensive guide to my homemade chicken stock.