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This delicious stock will enhance any recipe that calls for chicken stock. Click through to get the best chicken stock recipe. This is hands-down the best homemade chicken stock recipe I’ve ever had. This is my mom’s chicken stock recipe.
She used to make it almost every weekend in the cold months when I was growing up. I’ve tried variations but I always come back to this tried-and-true version. There’s a reason chicken stock is the base of so many soups and sauces—it has a delicious savory flavor and is incredibly nutritious. It’s used frequently in healthy soup recipes, gravy, and pan sauces for dishes like Chicken Picatta. Just like homemade veggie stock from scratch and other stock recipes, you can genuinely tell the difference between homemade and store-bought chicken stock. Basic Chicken Stock from Scratch The basic recipe for chicken stock from scratch is simply simmering chicken bones in a pot with water, vegetables, and aromatics—aka the carrot, celery, onion, herbs, whole peppercorns, and spices that help to flavor your stock. The stock will develop part of its nutrition profile from the veggies and aromatics, but the most significant healing factor in stock is the minerals, collagen, and gelatin extracted from the chicken bones while they simmer.
Adding some vinegar, lemon, or something acidic to your stock recipe helps extract the good stuff out of the bones. If you simmer it long enough, you’re essentially making homemade bone broth. A whole raw chicken: The chicken stock recipe in the printable recipe carb below uses a whole chicken. You can use the leftover meat in another dish, like chicken noodle soup, chicken salad, or chicken lettuce wraps. This chicken stock recipe is beyond simple, even for first-timers! Other additions can include fennel bulb, whole garlic cloves, and mushroom stems to enrich your broth. Fennel will add an anise flavor to your stock so only use that if you love the taste of fennel.
Garlic can be a nice addition to your stock, just be mindful that whatever you use your stock for will have a garlicky flavor. Mushroom stems leftover from mushrooms in another recipe will add a nice umami richness to your stock. For the sake of this post, I’m going to say that stock and broth are the same thing. Just like stock and broth, there isn’t a strict definition between regular broth and bone broth.
The most significant difference is probably the vinegar and the amount of time that you let it simmer. You can make a wonderful stock in as little as 4-6 hours which is great for your health. To get the maximum benefit and flavor from the bones, simmer for at least 12-24 hours. If you want to turn your chicken stock recipe into traditional bone broth, you should add as many extra bones as possible.
Add a tablespoon of vinegar, then simmer for 12-24 hours. How to Make Chicken Stock The printable version of this recipe is below. I like to ask the butcher counter to remove the bag of organs for me since you don’t need that for your stock. Some people use it and that’s fine, but the organs can change the flavor so I don’t use them in this dish. Bring to a Boil, Reduce to Simmer Set it on the stove, bring to a boil, then reduce the heat to a simmer. Allow it to simmer for at least 4 and up to 24 hours.