The secret is out! You can make chicken stock in your own kitchen. So unless you are in a hurry, leave the packaged stock at the supermarket and instead, pick up a chicken, a few carrots, onion, celery and parsley. That’s pretty much all that you need to make a flavorful, base chicken stock.
If you can spare a few extra dollars, purchase an organic chicken, you really would be able to taste the difference.
Choose a chicken that weighs about 4 pounds.
Place the chicken in a large soup pot.
Add 1 large onion, quartered; 3 large carrots, halved; 2 celery stalks, halved; bunch of parsley stems; 4 garlic cloves, crushed and 6-10 whole black pepper corns.
Cover the ingredients with cold water and bring to a boil over medium-high heat.
Next, turn the heat to medium low and simmer the stock for 2-3 hours, skimming occasionally.
It’s best to let the stock cool and refrigerate over night. The next day, remove the fat from the top and strain the broth, if desired.
I personally use the chicken and the vegetables to make soup. Remove the chicken skin and bones and shred or dice the meat and cut up the vegetables. What’s next is up to you!