Homemade chicken stock is an essential tool for your kitchen. Homemade chicken stock can make a simple dish taste divine. You can make some and keep it the freezer and use it whenever you want to enhance flavor.
Why to make homemade broth?
Controlling taste
With a homemade chicken stock you have control over the taste and the saltiness. And I am referring specifically to salt because it is very important for many types of diets. For example, the period I am going through with my nine-month-old baby. I want every meal for the little one to have taste but no salt. And I achieve this with homemade stock, either chicken or veal. If you want you can add salt during the boiling of the stock. One tablespoon is enough.
Budget friendly choice
Another benefit of a homemade stock is that it is a budget friendly choice. Of course it is budget friendly if you are used to buying a whole chicken and not just a part of the animal you want. Personally, I always buy the whole chicken and use all the parts in different recipes. I will usually make some oven roasted dishes with my thighs, such as roasted chicken with potatoes. I will use the breast either in salads or in the little one’s meals. And the rest? The rest is what I use to make the stock.
Reduction of food waste
Although I could talk for hours about homemade stocks I will only mention the following. Homemade chicken stock has two methods in which it is usually cooked. The one I mentioned before and another one, who is an ode to the love food, hate waste movement. It’s Sunday, you cooked your favorite chicken in the oven with potatoes. The family gathered around the table, ate and cuddled, leaving behind the chicken carcass. What will you do? Will you throw it? This time you will not, you will use it to make homemade chicken stock!
Below you will find both recipes, the one we use raw chicken, and the one we use its carcass.
Homemade chicken stock
Ingredients
Method 1 (raw chicken)
- 2 tbsp olive oil
- wings of a chicken, back, neck with skin
- 1 carrot, cut into slices
- 1 carrot, cut into slices
- 1 leek, cut into slices
- 1 celery, chopped
- 1 bay leaf
Method 2 (roasted chicken carcass)
- a chicken carcass
- 1 carrot, cut into slices
- 1 carrot, cut into slices
- 1 celery, chopped
Instructions
Method 1
- In a large saucepan, heat the oil over medium heat. Add the chicken and the rest of the ingredients. Saute until the chicken gets a nice color on all sides.
- Cover with water and bring to a boil. Let it boil for 1 minute and then lower the temperature and simmer for 3-4 hours with the lid of the pot open.
- Drain the stock through a sieve and leave to cool. After it cools down, store it either in ice packs in the freezer or in jars in the refrigerator. It will be kept in the freezer for four months, while in the refrigerator for about three days.
Method 2
- In a large saucepan add the chicken and the rest of the ingredients.
- Cover with water and bring to a boil. Let it boil for 1 minute and then lower the temperature and simmer for 3-4 hours with the lid of the pot open.
- Drain the stock through a sieve and leave to cool. After it cools down, store it either in ice packs in the freezer or in jars in the refrigerator. It will be kept in the freezer for four months, while in the refrigerator for about three days.
I would be thrilled to hear from you. Even more, if you make my recipe and post a photo of it. Just don’t forget to share your photo under the hashtag #tetisflakes. Please do not hesitate to comment below or contact me on Instagram, or Facebook or Twitter!
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